By Luisa D’Amato | October 7, 2015
Thanksgiving is a difficult time for people who don’t eat meat. It’s challenging for some cooks to build a meal around vegetables. And because meat is at the centre of the occasion, a meatless plate can be disappointing for the diner, too.
But here is a recipe for a meat-free Thanksgiving dinner that is really delicious, and can be made in less than half an hour, provided you can multi-task. It consists of acorn squash stuffed with nuts, mushrooms and onions, drizzled with maple syrup and accompanied by oven-roasted Brussels sprouts.
Lots of people think they don’t like Brussels sprouts because of their slightly sulphurous, cabbage-y smell. But oven-roasting them brings a crisp, salty exterior and a meltingly soft, sweet heart. You will be smitten, I promise.
I love Thanksgiving dinner and wish we could have it more often. There’s no reason why not, if it’s quick and uncomplicated to prepare. Because the squash is cooked quickly in the microwave and just browned in the oven, this dish can even be made on a weeknight.
If you don’t have any vegetarians in your household, you might still like to consider these dishes along with your turkey, roast chicken or ham.
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