Thanksgivukah - and now for the vegetarians!

Please people if you have a vegetarian coming to your celebration do not wimp out and make them a stuffed pepper! Gag!! It's not brain surgery to be a bit more creative and serve up the most wonderful Thanksgivukah meal to those who eat no meat!

• Roasted acorn squash rings stuffed with quinoa, apples, walnuts, cheese, sage, and onions
• 
  
• cooking spray
• 1/2 c. quinoa, rinsed thoroughly
• 1 c. vegetable broth
• 1 tbsp. olive oil
• 1 medium onion, diced
• 1 apple, cored and diced
• 1/2 c. shredded sharp, aged or smoked cheddar cheese
• 1/4 c. dried cranberries
• 2 tbsp. chopped sage
• 2 tbsp. chopped walnuts
• salt + pepper to taste
• 1 egg, whisked
• 3 small acorn or sweet dumpling squash, cut into 1/2-inch slices (remove seeds & guts)
• 1 tbsp. butter, melted
• 1 tbsp. maple syrup

instructions

1. Preheat oven to 375 degrees. Spray two rimmed baking sheets with cooking spray or oil and place squash rings on sheets.
2. Cook quinoa in broth according to package directions. Cool slightly.
3. Heat olive oil in a medium skillet over medium heat. Add onion. Cook about 10 minutes, or until onion is just beginning to brown. Add apple and cook about 5 minutes more, until apple is softened. Allow to cool slightly.
4. Combine quinoa, apple and onion mixture, cheese, cranberries, sage, and walnuts in a large bowl. Add salt and pepper to taste. Stir in egg.
5. In a small bowl, combine butter and maple syrup. Brush tops and insides of squash rings with butter mixture; season with salt and pepper.
6. Stuff quinoa filling into the center of each squash ring, pressing down to fit as much stuffing as possible without overflowing. Spray centers of squash rings with oil or cooking spray. Bake 30-40 minutes, or until tops are golden brown and squash is tender.

Whipped Sweet Potatoes

4 large sweet potatoes (about 4 pounds)

3 tbsp. maple syrup

2 tsp. vanilla extract

1/2 tsp. ground cinnamon

salt to taste

chopped candied pecans (optional)

Preheat oven to 400 degrees. 

Pierce sweet potatoes several times with a fork. Place on a rimmed baking sheet and bake until tender and starting to caramelize. The time depends on the size and shape of potato you're using, but it's usually between an hour and an hour and a half. Allow to cool slightly.

Once potatoes have cooled, remove skin. Place potatoes in bowl and whip with a hand mixer at medium speed. Add maple syrup, vanilla extract, and cinnamon and mix until combined. Stir in salt to taste. Transfer to serving bowl and top with pecans, if desired.

Green Beans & Caramelized Shallots

3 tbsp. olive oil, divided

8 shallots, halved and thinly sliced

2 lbs. fresh green beans, trimmed

salt + pepper to taste

Heat 1 tablespoon of oil in a large skillet over low heat. Add shallots and a pinch of salt. Cook until caramelized, stirring occasionally at first and more frequently as shallots begin to brown. Depending on your stove, this could take between a half an hour to a little over an hour.

Preheat oven to 400 degrees. Toss green beans with olive oil, salt, and pepper on a rimmed baking sheet. Bake for 10-15 minutes, or until tender and just beginning to brown. Transfer to serving dish and top with shallots.

French Bread Stuffing with Swiss Chard & Caramelized Red Onions

2 tbsp. olive oil

2 large red onions, halved and thinly sliced

1 bunch Swiss chard (about 1 pound), stems removed and leaves torn into bite-sized pieces

1 (8 ounce) stale baguette, cut into 3/4 inch cubes

1 large egg, beaten

2 oz. shredded fontina or Italian blend cheese

salt + pepper to taste

1 1/2 c. vegetable broth

oil mister or cooking spray

Heat oil in a large skillet over low heat.  Add onions and a pinch of salt. Cook until caramelized, stirring occasionally at first and more frequently as onions begin to brown. Depending on your stove, this could take between a half an hour to a little over an hour.

Preheat oven to 375 degrees.

Bring a large pot of water to a boil. Add chard and cook 5 minutes. Remove and rinse with cold water. Drain thoroughly and set aside.

Place bread cubes in large bowl. Add egg; toss to coat. Stir in onions, chard, cheese, salt and pepper, and broth. Transfer to 3 quart baking dish that's been coated in cooking spray. Bake covered for 30 minutes. Remove cover, spray top with oil or cooking spray, and bake 15-20 minutes more until stuffing is golden brown.

ginger orange cranberry sauce

ingredients

• 8 oz. fresh or frozen cranberries
• 1/2 c. granulated sugar
• 1/2 c. ginger beer or ale
• 1/4 c. freshly-squeezed orange juice
• 1 tbsp. orange zest

instructions

1. Combine all ingredients in a medium saucepan. Bring to a boil over medium high heat. Reduce heat to low and simmer 10 minutes, stirring often and using the back of a wooden spoon to smash cranberries against side of pan. Remove from heat; sauce will thicken as it cools.