New Mexico Style Vegetarian Thanksgiving

My family hosted a vegetarian Thanksgiving meal for our neighbors.  While we are not vegetarians, our neighbors are and we wanted to share in the spirit of Thanksgiving while sparing the turkey. Lucky for me, my husband introduced me to acorn squash and red chile.  This meal was inspired by his New Mexico roots and his love of this unique squash.  

 

To make this meal you will need the following:

• 3 acorn squash
• 1 can of cooked beans
• 1/2 cup chopped onion
• 1 cup cooked brown rice
• 2 cups of cornbread croutons (recipe in post)
• shredded cheddar cheese
• New Mexico style red chile gravy (recipe in post) or use Frontera Red Chile Enchilada Sauce.

Prepare the acorn squash by washing the outside of the squash.  Slice the squash in half from the top to the bottom.  Clean the seeds out with a spoon.  If you have ever cleaned out a pumpkin, the inside of this squash will look very familiar.

Heat the oven to 350 degrees.  Place squash in a casserole dish with the hollows of the squash facing up.  Sprinkle each hallow with salt and pepper and about 1-2 TBSP of water.  Cover with foil and bake for 45-60 minutes, or until a knife can easily slide into the flesh.

Saute the onion, then add the beans to heat.  Add the cooked rice.  Fill each cooked squash with a layer of beans and rice, 2 TBSP red chili sauce, 1 TBSP cheddar cheese, 4-5 cornbread croutons, and another layer of cheddar cheese.  Bake the squash for another 10-15 minutes and serve.  Skip the croutons and cheese if needed.

To round out this vegetarian Thanksgiving meal, I served kale salad, corn bread, and pumpkin pie and pumpkin butter with fresh whipped cream.  Below are the recipes and techniques for the rest of the meal.

 

 

 

 

Corn Bread Croutons

1 box of Krusteaz Honey Cornbread mix

Follow the instructions on the box and substitute the egg for a flax egg (see post for flax egg)

Slice 1/3 of the bread into to crouton sized pieces.  Toast pieces in toaster oven until it has a crunchy exterior.  That is the stage right before it turns black and burned.  Experience counts!

Serve the rest of the cornbread with your meal.

 

New Mexico Red Chile Gravy (click for recipe)

 

This is a great recipe, but if you are looking for something a bit more simple, try Frontera Red Chile Enchilada sauce that comes in a pouch.

 

Kale Salad (click for recipe)

 

 

Pumpkin Butter with Cookie Crust

 

Pumpkin pie is loaded with eggs, dairy, and wheat.  This option is vegan and wheat-free.  I serve this version of pumpkin pie in small ramekins. 

 

2, 15 oz cans of unsweetened pumpkin puree

3/4 cup sugar

3/4 cup apple cider

3/4 cup maple syrup

1 1/2 teas cinnamon

1 1/2 teas ginger

 

Preheat oven to 350 deg.  Place all ingredients a large casserole dish and stir to blend.  Place casserole dish into the oven.  Stir every 15 minutes until the pumpkin butter has thickened.  This takes about 1 1/2 hours.  Let the pumpkin butter cool and place in an airtight container.  It will keep in the refrigerator.

 

Cookie Crust

 

Newman O's are wheat and dairy free and look just like an Oreo.

 

2-3 cookies per ramekin

 

Mash the cookies until the cream and cookie are well blended.   The cream filling will hold the mixture together.  Mold the cookie crumbs into the bottom and sides of the ramekin.  Fill with pumpkin butter and serve.