2 Acorn or butternut squashes
1/2 c Onion; chopped
1 cl Garlic; crushed
1/2 ts Rubbed sage
1/2 ts Thyme
3 tb Butter; up to 4 tb
1 c Whole wheat bread; coarsely
-crumbled
1/4 c Walnuts; chopped
1/4 c Sunflower seeds
1 Celery rib; chopped
1/2 Lemon; juice of
1/4 c Raisins; (optional)
1/2 c Cheddar cheese; grated
Salt and pepper to taste
MMMMM-------------------COLORFUL ACCOMPANIMENT------------------------
2 Beets; (fist-sized)
1 md Carrot
1 cl Garlic; crushed
3/4 c Orange juice
2 tb Butter; for sauté
Salt and pepper to taste
A good Thanksgiving main course for vegetarians.
Split squash lengthwise down the middle. Remove the seeds and bake,
face-down, on an oiled tray for 30 minutes at 350°F--or until tender
enough to eat. Make the filling while the squash is baking.
Sauté onions, garlic, celery, nuts and seeds (lightly salted) in
butter. Cook over low heat until onions are clear, nuts are browned,
celery is tender (in other words, cook until everything is perfect.)
Add remaining ingredients, except cheese. Cook, stirring, over low
heat 5-8 minutes--until everything is acquainted. Reove from heat and
mix in the cheese. Pack stuffing into squash cavities. Bake, covered,
at 350°F, 25 minutes. Serve with cranberry relish and/or Colorful
Accompaniment.
Colorful Accompaniment:
Peel and coarsely grate the beet and carrot. Cook the garlic gently
in the butter for 2 minutes, then add the remaining ingredients.
Cook, stirring, over medium heat 5-8 minutes. Season to taste.
