Acorn Squash – The perfect turkey substitute
Directions
Preheat oven to 400 degrees
Wash the squash
Sharpen the knife (or be prepared for the squash to be hard to cut)
Cut the squash in half (hamburger style)
Scrape out the seeds and pulp from the inside
SAVORY: rub the inside with olive oil, salt and pepper (and optional garlic clove) and place it cut side down on the baking sheet
SWEET: put butter and brown sugar on the inside and place it cut side up on the baking sheet
Put parchment paper/aluminum foil/reusable baking mat on baking sheet
Bake for an hour at 400 degrees
Recipe courtesy of Jesse Hausknecht-Brown
The most important part of the meal – Stuffing
Ingredients
2 sticks butter
1 cup minced onion
½ cup pine nuts or chopped walnuts
6 to 8 cups fresh bread crumbs
1 tablespoon minced fresh tarragon or sage leaves or dried crumbled tarragon or sage
Salt and freshly ground black pepper to taste
½ cup minced scallions
½ cup minced fresh parsley leaves
Directions
Preheat the oven at 350 degrees. Melt the butter over medium heat in a large, deep skillet or Dutch oven. Add the onion and cook, stirring until it softens, about 5 minutes. Add the nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
Add the breadcrumbs and the tarragon or sage and toss to mix. Turn the heat to low. Add the salt, pepper, and scallions. Toss again: taste and adjust seasoning if necessary. Add the parsley and stir. Turn off the heat. (You may prepare the recipe in advance up to this point: refrigerate, well wrapped or in a covered container, for up to a day before proceeding.)
Put it in an ovenproof glass or enameled casserole and bake it for 45 minutes at 350 degrees.
Time: 20 minutes prep time, 45 minutes baking
Makes about 6 cups
Recipe courtesy of Mark Bittman’s How to Cook Everything
Vegetarian Gravy
Ingredients
1/2 cup vegetable oil
1/3 cup chopped onion
5 cloves garlic, minced
½ cup of all-purpose flour
4 teaspoons of nutritional yeast
4 tablespoons of soy sauce
2 cups of vegetable broth
Directions
Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.
Recipe courtesy of allrecipes.com