Description
Over 40 popular best vegetarian Thanksgiving recipes including delicious plant-based main dishes, classic side dishes, warm and cozy soups, and fall salads. One of my favorite recipes is this Wild Rice Stuffed Butternut Squash.
Ingredients
- 1 medium butternut squash
- 1 teaspoon fresh thyme, finely chopped
- 1/2 tablespoon olive oil
- 1/2 cup Basmati white rice, uncooked
- 1/2 cup wild rice, uncooked
- 1 tablespoon vegetable oil, divided
- 1/2 cup onions, finely chopped (approximately one onion)
- 1/2 cup mushrooms, chopped
- 1/4 cup frozen green peas
- 1/2 teaspoon vegetable stock powder
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon ground black pepper
- 1/2 cup water (or enough to cover rice by one inch - see recipe instructions)
- 1/2 cup shredded cheddar cheese or mozzarella cheese (optional)
- 1 tablespoon fresh parsley, finely chopped (for garnish)
Instructions
Roast the Butternut Squash:
- Preheat oven to 350 F.
- Cut the butternut squash in half lengthwise and remove seeds with a spoon. Place butternut squash, cut side up, onto a baking sheet. Brush on some oil and sprinkle chopped thyme on top.
- Bake for 45 mins, or until soft. Insert a fork to check doneness. If it's fork tender, it's ready.
Prepare the Rice:
- Place the rice in a large bowl and rinse 3 to 4 times with cold running water to wash off extra starch from the rice. Drain it well and set aside.
- Heat oil in a large pot or Dutch oven over medium high heat for 2 minutes until the hot oil sizzles and shimmers. Add onions and mushrooms and sauté for 2-3 minutes until onions are soft.
- Add rice and stir well to combine. Add peas, vegetable stock powder, salt, and pepper. Mix well and cook for 5 minutes.
- Add approximately one cup of water (water level should be one inch above the mixture) and bring it to a simmer over medium heat. Turn heat down to low, cover and simmer for 25-30 minutes. Check occasionally to see if the liquid is absorbed.
- Turn off the heat and let it sit for another 10 to 15 minutes. The rice is still cooking by the residual heat. Gently fluff the rice. Note that this rice mixture is supposed to be a little mushy.
Assemble the Stuffed Butternut Squash:
- Once the squash is fork tender, let it cool down to room temperature, or cool enough to handle. Scoop out the pulp, leaving the butternut squash shell at 1/2-inch thick.
- Add the pulp to the rice, and stir well to combine. Transfer the rice mixture evenly amongst the two shells.
- Sprinkle cheese on top (optional). If adding cheese, place the stuffed squash back into the oven and broil on high for 3 minutes, or until the cheese melts and turn golden brown on top. Keep a close eye on the broiler as things can burn quickly.
- Let the stuffed butternut squash cool for 5 minutes before serving. Sprinkle fresh parsley on top.
Notes
Plan your menu ahead of time. You can prepare some of these vegetarian Thanksgiving recipes in advance. Some can be frozen and reheated from frozen, others can be made and stored in an airtight container for a few days at room temperature or in the refrigerator. Check individual recipe for full make ahead instructions.
Prep your ingredients as much as possible. Once you have decided on the dishes that you will be serving, prepare as much as you can in advance. Whether that is chopping vegetables, marinating meat, or throwing together a salad. You can store all the prepared ingredients in airtight containers in the refrigerator.
Set the table the night before. Take out the fancy holiday dinnerware, flatware, glasses, placemats, and napkins and set the table the night before. It's one less thing to worry about on Thanksgiving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American