I am really enjoying working with seasonal squash right now.
Yesterday I made a really easy and delicious stuffed acorn squash with brown sugared black beans. Cut the acorn squash in half, steam or bake and stuff with warm cooked black beans tossed with some brown sugar.
Stuffed squash in general is a beautiful treat. A crowd pleaser here is acorn or butternut squash stuffed with quinoa pilaf with dried fruits and nuts or seeds...dried cranberries, currants, assorted colored fancy raisins or dates work well and pinenuts, pumpkin seeds or your reserved squash seeds! They mix/taste good with cooked quinoa.
More squash and pumpkin used in yummy light bisque soups or seasonalwinter root vegetable vegan soups are always a delight... especially when served in a happy pumpkin!
Another simple and yummy dish to serve and share is roasted or carmalized brussels sprouts & seasonal apples with toasted chesnuts, pumpkin seeds or pecans.
This year for the Thanksgiving holiday specific, we will be taking a healthier spin on the classic creamy green bean casserole dish and classic candied marshmallow yam dish. We are going to go the whole-food-fruit/veg roasted route and make trays of roasted veggies without sauces or processed/packaged toppings added. Green beans/mushrooms/red bell peppers with fresh sliced onions as a topper... Fresh cut yams with tropical fruit... This will be our balance between our other two classic sides that are a splurge - Pioneer Woman's mashed potatoes and my special sage & sausage stuffing. I fear anything beyond those two classics done not so healthy and we will be in food comas all weekend long, lol. Balance and compromise is ideal here this year for personal plate building during our Thanksgiving meal... These are the plans so far but wanted to share the ideas.
"Give a man a fish and you feed him for a day. Teach a man to fish and you feed him for a lifetime." ~Chinese Proverb~