We should have more than one day set aside each year to give thanks. Some might declare we should give thanks every day, and I don’t disagree, but I’m actually stating we should have Thanksgiving once a month.
Not with all the commercial hoopla of people rising before dawn the day after so they can shiver in dark parking lots to be in line for some amazing-never-to-be-offered-again deal on a big screen TV, thank you very much.
Freshly roasted – basted with butter, maple syrup, and fig jam. Make it vegan by substituting oil for the butter.
I’m talking about quietly setting aside one day a month on your calendar to put your whirling dervish life aside to spend time with people important in your life. It might be as simple as a long chatty phone call with an old friend you haven’t seen in a long time. Or go grab your family for a hike in nature. Spend a day of shopping with a girlfriend, or a yoga class. Take your dog somewhere he or she loves, even if it’s the dog park and she only cares about playing with the dogs there and completely ignores you. Another way of giving thanks is to get involved in your community and give back through volunteer opportunities it offers.
All ready to slide into the oven for a final roasting.
Whatever you choose to do, and here’s the important part because you’re probably doing all that stuff anyway, let people know how important they are to your life. It doesn’t have to be saccharine, with a poem you stay up writing until the wee hours that makes the other person all teary-eyed. Just a simple acknowledgement.
“Thank you for being in my life. You’ve made a difference.”
Give an example if you want, but no need for some rambling treatise that makes everyone forget what the heck you’re even talking about. (Been there.) Keep it simple and honest.
It may feel wrong to schedule something like this, but surely that’s better than forgetting to take the time, or assuming they know how you feel, in short taking our relationships for granted because we’re engulfed by the whirlwind of life, and hey I promise I’ll reach out to them later. Infusing one day a month with thanks, and thinking about — and expressing — what that means to you, might end up as the calm between the storms – something that this world surely needs right now.
Fig Basted Roast Butternut Squash with Quinoa, Apple, and Fig Stuffing
Ingredients
Roasted, Fig Basted Butternut Squash
- 2 medium butternut squash
- 1/4 teaspoon kosher salt
- 6 tablespoons unsalted butter
- 4 tablespoons fig jam
- 2 tablespoons maple syrup
Quinoa, Apple, and Fig Stuffing
- 2 2/3 cup cooked quinoa
- 4 cups chopped Braeburn apples cored (but not peeled)
- 2/3 cup diced dried Black Mission figs
- 1/2 cup dried cranberries
- 1/2 cup pine nuts
- zest of 2 navel orange
- zest of 2 lime
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1 tsp fresh thyme
- 1/4 cup pomegranate seeds
Instructions
Roasted, Fig Basted Butternut Squash
- Preheat the oven to 350˚F. Cut the ends off both butternut squash, and slice in half lengthwise. Scrape out the seeds and pulp using a spoon - preferably a serrated grapefruit spoon. Place the squash halves in a microwave-proof pan, dust with salt, fill with 1/2" water, and cover with plastic. Microwave on high for 10 minutes. Remove the plastic and pour out the water.
- Melt the butter, jam, and maple syrup together. Baste the top surfaces of the squash halves with 1/3 of the butter mixture. Slide into the oven and roast for 35 minutes, or until tender. (It could take as long as 45 minutes.)
- Scoop out a trough of squash, saving the squash for another purpose, in order to have more room for stuffing. Either cool to room temperature until ready to stuff, or baste the squash halves with another 1/3 of the butter mixture, and fill with the Quinoa, Apple and Fig Stuffing - spreading excess stuffing around the squash in the pan. Drizzle the remaining butter mixture over the stuffing. Bake for 30 minutes.
- Just before serving, finish with a flourish of fresh thyme and pomegranate seeds.
Quinoa, Apple, and Fig Stuffing
- Combine all of the Stuffing ingredients EXCEPT the fresh thyme and pomegranate seeds in a large bowl.
Renee says
Spectacular Susan! So colorful and so much goodness.
Hezzi-D says
Great idea to cook the stuffing in the squash! Plus these are such fabulous fall flavors!
Brianne @ Cupcakes & Kale Chips says
Love your monthly day of thanks idea! And I LOVE this dish. I have to make it! I don’t have any figs but I have everything else, so maybe I’l use dates.
Liz says
What a gorgeous dish! The jewel tones of the squash and pomegranate arils make this one irresistible meal!
Katie @ Recipe for Perfection says
I am just in love with this whole recipe. The flavors, the textures, the colors, everything! We have vegetarians coming to Thanksgiving, so this would be a great option. Thanks!
Mary @ Fit and Fed says
I’m sure this is very lively with the zested citrus and all the spices. Fig season is so short, I like how you’ve extended it by using dried figs and fig jam. Roasted butternut squash and quinoa is practically getting to be a staple, I like your take on it here.
Cindys Recipes and Writings says
Time slips away from us so fast. Reserving time for what is really important is hard but so necessary.
Shaina says
Butternut squash is my FAVORITE fall veggie. Especially when paired with such amazing flavors.. I would eat this entire dish. It’s perfect!
Julie says
I’d make this anytime – Thanksgiving or no!
Lindsey | Cafe Johnsonia says
Oh my goodness! That just looks incredible. I adore fig jam and never would have thought to use it like this. So, so gorgeous!
Serena | Serena Bakes Simply From Scratch says
Such a stunning main dish! I can’t wait to make it!
sue|theviewfromgreatisland says
This is a STUNNING dish — the colors and flavors are fabulous. Happy Thanksgiving <3
mjskitchen says
This would make a fabulous dish for the holiday table!!! So colorful and full of everything! Love it!
Meaghan says
Can’t get over how gorgeous this looks! Stunning. And all the flavors!
The Wimpy Vegetarian says
Thanks so much! Happy Holidays to you and your family!!
Nancy says
Susan,
I tried to do every cork counts, but the site says it has ended,. perhaps I’m in the wrong place. This stuffed squash will be on the holiday table. Thanks for all the great recipes
The Wimpy Vegetarian says
This is an older post, and the every cork counts program has ended. You may have seen this as part of a Vegetarian Thanksgiving round up I did. I’m thrilled you plan to make this one. I’m making it this weekend – it’s an annual fall favorite here. Hope you’re well, and thanks so much for your comment!