Thanksgiving is all about gathering around the table and sharing delicious food, and I’m here to tell you that my vegetarian Thanksgiving main dish will absolutely steal the show! Imagine a beautifully roasted butternut squash, perfectly filled with a vibrant quinoa mix, studded with sweet cranberries and crunchy pecans. This dish not only looks stunning but also bursts with flavor and nutrition. It’s a fantastic way to bring everyone together, whether they’re vegetarian or not. Plus, it’s packed with wholesome ingredients that will keep you feeling great while indulging in holiday festivities. Trust me, this recipe will become a cherished tradition at your Thanksgiving table!
Ingredients List
- 1 large butternut squash, halved and seeded
- 2 cups quinoa, rinsed thoroughly
- 4 cups vegetable broth
- 1 cup dried cranberries
- 1 cup pecans, chopped into small pieces
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1 tablespoon pure maple syrup
How to Prepare Instructions
- First things first, preheat your oven to 400°F (200°C). This is going to give your butternut squash that lovely roasted flavor we all crave!
- While that’s heating up, grab your butternut squash, slice it in half, and scoop out those seeds. Place the squash halves cut-side down on a baking sheet. This helps to caramelize the natural sugars for a deliciously sweet taste.
- Now, pop that baking sheet into the oven and let the squash bake for about 30-40 minutes. You’ll know it’s done when it’s fork-tender and has a nice golden color.
- While the squash is roasting, let’s get the quinoa going! In a medium pot, combine the rinsed quinoa and vegetable broth. Bring it to a boil, then reduce the heat to low, cover it, and let it simmer for about 15 minutes. This is when the quinoa absorbs all that flavorful broth!
- Once the quinoa is cooked, fluff it with a fork and stir in the dried cranberries, chopped pecans, olive oil, salt, black pepper, ground cinnamon, and maple syrup. Oh my goodness, the aroma will be heavenly!
- Okay, once your squash is out of the oven and cooled slightly, carefully scoop out some of the flesh to make space for our tasty filling. Don’t toss the flesh – it’s delicious and you can mix it right into the quinoa if you’d like!
- Now, generously stuff each squash half with the quinoa mixture, packing it in nice and tight. This is where all the flavors come together!
- Pop the stuffed squash back into the oven and bake for an additional 10 minutes. This step helps to meld all those gorgeous flavors.
- Finally, take them out, let them cool for just a moment, and then serve warm. Get ready for some compliments because this vegetarian Thanksgiving main dish is sure to impress!
Why You’ll Love This Recipe
- Incredible Flavor: The combination of sweet butternut squash, tangy cranberries, and crunchy pecans creates a delightful explosion of taste in every bite!
- Nutrient-Packed: This dish is loaded with vitamins, fiber, and protein, making it a healthy choice that will keep you satisfied and energized.
- Easy to Prepare: With straightforward steps, this recipe allows you to focus on spending time with loved ones rather than stressing in the kitchen.
- Stunning Presentation: The vibrant colors of the roasted squash and the colorful filling make this dish a showstopper on any Thanksgiving table.
- Versatile: Feel free to customize the filling with your favorite veggies or nuts, making it a unique dish every time you serve it!
- Perfect for Everyone: Even non-vegetarians will love this dish, making it a great addition to your holiday feast that everyone can enjoy.
Tips for Success
To ensure your vegetarian Thanksgiving main dish turns out perfect, here are some of my favorite tips! First, when choosing your butternut squash, look for one that feels heavy for its size and has a smooth skin; this means it’s fresh and will roast beautifully. Don’t be shy about experimenting with the quinoa—while I love using the classic white quinoa, red or tri-color quinoa can add a lovely visual pop and slightly different texture!
Make sure to rinse your quinoa thoroughly before cooking; this removes the natural coating called saponin, which can give it a bitter taste. And when you’re mixing in the cranberries and pecans, feel free to adjust the quantities based on your taste. Want it sweeter? Add more cranberries or a drizzle of extra maple syrup. Looking for crunch? Throw in more pecans!
Lastly, when stuffing the squash, be generous! Pack the quinoa mixture in tightly so it doesn’t fall apart during baking. And remember, let the stuffed squash cool slightly before serving; it helps enhance those flavors and makes it easier to handle. Trust me, these little tips will elevate your dish to a whole new level!
Variations
One of the best things about this vegetarian Thanksgiving main dish is how adaptable it is! You can easily switch things up to suit your taste or whatever you have on hand. Here are some delicious variations to consider:
- Vegetable Medley: Instead of just cranberries and pecans, feel free to toss in other veggies like sautéed spinach, roasted bell peppers, or even mushrooms for added flavor and texture.
- Spice it Up: If you want a little kick, add some cayenne pepper or smoked paprika to the quinoa mixture. It’ll give your dish a warm, subtle heat that’s just perfect for the holidays!
- Different Grains: While quinoa is a fantastic choice, try using farro, barley, or even brown rice for a different texture and flavor profile. Each grain brings its own charm to the table!
- Herb Infusion: Fresh herbs like thyme, rosemary, or sage can elevate the dish’s flavor. Just chop them finely and mix them into the quinoa filling for a fragrant touch.
- Cheesy Delight: If you’re a cheese lover, sprinkle some feta or goat cheese into the quinoa mixture before stuffing the squash. The creaminess will be a delightful addition!
- Nutty Variations: Swap out pecans for walnuts or almonds—both will add a unique crunch and flavor that pairs beautifully with the sweetness of the squash.
Feel free to get creative and mix and match these ideas! The key is to make it your own while keeping that cozy, festive spirit alive in every bite.
Storage & Reheating Instructions
Leftovers from this delightful vegetarian Thanksgiving main dish can be stored easily! Just place any uneaten stuffed butternut squash in an airtight container and pop it in the refrigerator. It’ll stay fresh for about 3-4 days, so you can enjoy those delicious flavors even after the holiday feast!
When you’re ready to enjoy your leftovers, here’s how to reheat them while keeping that amazing taste and texture intact. Preheat your oven to 350°F (175°C) and place the stuffed squash on a baking sheet. Cover it loosely with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes, or until warmed through. You can also microwave individual portions for a quick fix, but I recommend the oven for the best results. Trust me, your taste buds will thank you for sticking with the oven method!
Nutritional Information
When it comes to nutrition, I always say it can vary a bit depending on the ingredients you use and the brands you choose. So, while I’m sharing some estimated nutritional values for this vegetarian Thanksgiving main dish, keep in mind these numbers are not set in stone! Here’s a rough breakdown per serving (1 stuffed squash half):
- Calories: 320
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Sugar: 8g
- Protein: 8g
- Sodium: 320mg
- Cholesterol: 0mg
This dish is not only delicious but also packed with nutrients, making it a great choice for your Thanksgiving feast! Enjoy knowing you’re fueling your body with wholesome ingredients while indulging in festive flavors.
FAQ Section
Can I make this vegetarian Thanksgiving main dish ahead of time?
Absolutely! You can prepare the stuffed butternut squash up to a day in advance. Just stuff the squash and store it covered in the refrigerator. When you’re ready to serve it, pop it in the oven to warm up right before your guests arrive!
What can I substitute for quinoa?
If quinoa isn’t your thing, no problem! You can use farro, barley, or even brown rice as a substitute. Each grain brings its own unique flavor and texture, so feel free to experiment and find your favorite!
Can I add more vegetables to the filling?
Definitely! This recipe is super flexible. You can add sautéed spinach, roasted mushrooms, or even diced sweet potatoes for extra flavor and nutrition. Just make sure to chop them into small pieces so they mix well with the quinoa.
Is this dish gluten-free?
Yes, as long as you ensure that your vegetable broth and any other added ingredients are gluten-free, this vegetarian Thanksgiving main dish is a fantastic gluten-free option!
How do I know when the butternut squash is done?
You’ll know the squash is perfectly roasted when it’s fork-tender and has a lovely golden color. Just poke it with a fork to check for tenderness—it should go in easily without resistance!
Vegetarian Thanksgiving Main Dish: 5 Reasons to Enjoy
- Gesamtzeit: 1 hour 10 minutes
- Ertrag: 4 servings 1x
- Ernährung: Vegetarisch
Beschreibung
A delicious vegetarian main dish perfect for Thanksgiving.
Zutaten
- 1 large butternut squash, halved and seeded
- 2 cups quinoa, rinsed
- 4 cups vegetable broth
- 1 cup cranberries, dried
- 1 cup pecans, chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cinnamon
- 1 tablespoon maple syrup
Anweisungen
- Preheat the oven to 400°F (200°C).
- Place the butternut squash halves cut-side down on a baking sheet.
- Bake for 30-40 minutes until tender.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Fluff quinoa with a fork and mix in cranberries, pecans, olive oil, salt, pepper, cinnamon, and maple syrup.
- Once squash is done, scoop out some flesh to make room for the filling.
- Stuff the squash with the quinoa mixture.
- Return to the oven and bake for an additional 10 minutes.
- Serve warm.
Notes
- Feel free to add other vegetables or herbs for extra flavor.
- This dish can be made ahead and reheated.
- Prep Time: 20 minutes
- Kochen Zeit: 50 minutes
- Kategorie: Main Dish
- Methode: Baking
- Küche: American
Ernährung
- Portionsgröße: 1 stuffed squash half
- Kalorien: 320
- Zucker: 8g
- Natrium: 320mg
- Fett: 15g
- Gesättigte Fettsäuren: 1.5g
- Ungesättigte Fette: 13.5g
- Trans Fat: 0g
- Kohlenhydrate: 42g
- Faser: 8g
- Protein: 8g
- Cholesterin: 0mg
Keywords: vegetarian thanksgiving main dish
