Roasted squash basted with a spicy sauce hugs a quinoa pilaf loaded with dried fruit.
As we approach the meat-centric holiday of Thanksgiving when turkey is the covergirl of food magazines in the US this month, I've been compiling ideas for vegetarian dishes that could be served as a side dish or as the main event. I personally think turkey is way over-rated, and pales (no pun intended) next to a standing rib roast, pulled pork, or short ribs, all of which are far more tempting. I suppose I could drown it in enough gravy to make it palatable, but there's a reason I rarely made turkey except at Thanksgiving. And now that I'm mostly vegetarian, it's easy to pass up, no matter how crispy that skin is. Vegetables, fruits and whole grains will win that contest with me every time.
Spicy Delicata Squash + Fruity Quinoa Stuffing
Delicata Squash Sauce
- Preheat the oven to 425˚ F. Line a baking sheet with parchment paper.
- In a small bowl, whisk together the Delicata Squash Sauce ingredients EXCEPT the Delicata Squash.
- Lay each Delicata half, with the cut sides facing up, on the prepared baking sheet. Brush the Sauce on all cut and cavity surfaces, basting the squash well with half of the Sauce. Roast for 15 minutes. Remove the squash and baste with the remaining Roasting Sauce. Roast for another 15 minutes, or until tender.
- While the Delicata roasts, make the quinoa following these instructions.
- In a separate pot, bring the apple cider and Calvados to a simmer. Add the apple pieces, along with the remaining Fruity Pilaf ingredients. Simmer until the cider is reduced by half, about 15 minutes. Strain, retaining the reduced apple cider.
- Combine 2 cups of the cooked quinoa with the fruit and toss. Add a couple of tablespoons of the reduced apple cider, or to taste. Spoon it over the roasted Delicata boats.
- Serve warm.
If you're looking for some additional vegetarian or vegan dishes for your Thanksgiving table, or my ‘wimpy' version, here are some ideas:
And please come back Sunday when I'll be posting a Vegetarian Shepherd's Pie with cauliflower mashed potatoes. Way more interesting than roast turkey 🙂