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

1. 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.
2. 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.)
3. 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

1. 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