Black Rice Stuffed Delicata Squash + My Vegetarian Thanksgiving Menu!
Hey dudes! Are you in full on Thanksgiving prep mode? Or are you soaking in as much chill time as possible before your in-laws descend upon you? This year we’re spending our holiday “over the mountain” as we say, at Logan’s cousin’s house. We’ll be having a lunch time affair. Which basically means I have to do all of my cooking tomorrow. I’m preparing myself for a kitchen explosion. And to make it worse I haven’t gone grocery shopping yet. I’m what you might call a “pantser.” Aka I fly by the seat of my pants most of the time. Improv is my comfort zone. So I’m excited to see what craziness my last minute-ness has in store for me! Yes really. At least this year I actually know what I’ll be making. Baby steps.
I’ve put together a lil guide as to what we’re having on Thursday. CHECK IT. I’m sure it’s too late for most of you to plan your holiday table. But here’s a peak into what I’ll be making!
For Breakfast!
Typically I go for avocado toast, which is always a good idea. But my Thanksgiving cooking this year is going to be a sprint to the finish line. We're eating at 12:30 which means I'll be waking up early on Thursday to make final preps. So I need something substantial, energizing and filling enough to get me through the morning (but not too heavy!). I'll make Chai Teff Porridge, which only takes 5 minutes. Although I'm SUPER tempted to make my gf/v Cinnamon Rolls!!! I basically want to make them for every special holiday ever. We'll also have some badass coffee, as always. Multiple cups if it's up to me! I'm a hard workin' woman after all!
The Main Event!
We're skipping straight to lunch this year. Which I've never done before! My Thanksgiving is usually around 4pm. But I guess this leaves room for watching all the football together? Is that how the football works? SPORTS. I'll be making my best damn cornbread stuffing, sweet potato mac n cheese, life changing kale lentil pasta salad with maple cayenne pecans, black rice stuffed delicata squash (recipe below!) and a cauliflower and chickpea gratitude salad which I’m in love with but haven’t posted yet!
Dessert (The Most Important Part)
I'm making my high vibe pumpkin pie! I'm not exaggerating when I say that it's heavenly. Like, the skies open and angels toot horns about this bad boy. It has hawaij and brandy in it, people! Also I don't think I can let this Thanksgiving go by without making this vegan chocolate cream pie with bourbon pecan crumble.
Drinks
I think this event calls for my cinnamon spiced sanguine sangria. And also a big crock full of spiced hot buttered rum (I use ghee instead of butter!).
Oh and this black rice stuffed delicata squash dish? YEAH IT’S DELICIOUS. Roasted delicata squash is supple and sweet. I love how you can sink a fork right through it like butter. The black rice stuffing is full of savory flavor. I’ve added fried lions mane mushrooms, shallots, fresh cranberries, dried cherries and thyme for a really full, well rounded flavor. Together the black rice and squash are pure autumn magic. It makes a stunning main dish for vegetarians. But if you slice each squash boat in half you can serve it as a side dish on your holiday table. Did I mention it takes just a little more than 30 minutes? Not too shabby!
- 2 large delicata squash, halved lengthwise, seeds removed
- 2 teaspoon coconut oil
- 1 teaspoon Celtic sea salt
- 3 cups water or vegetable stock
- 1 cup black rice
- 2 tablespoons coconut oil (or ghee)
- 1 medium shallot, minced
- 1 clove garlic, minced
- 1/4 cup fresh cranberries, halved
- 3/4 cup fresh mushrooms (I used lions mane but shiitake or oyster varieties also work)
- 1/4 cup tart dried cherries, chopped roughly
- 1 tablespoon nutritional yeast
- juice of 1/2 lemon
- 1 teaspoon salt + more to taste
- fresh thyme and/or oregano, to garnish
- Preheat the oven to 375F. Line a baking sheet with parchment paper. Set the halved squash on the baking sheet, cut side up. Rub the cut sides all over with 2 teaspoons coconut oil. Sprinkle liberally with salt. Roast for 25 minutes, cut side up. Then flip and roast for another 5 minutes cut side down. The squash will be meltingly tender. Remove from the oven and set aside.
- While the squash is cooking, make the black rice stuffing. Bring 3 cups water or vegetable stock to a simmer in a medium sauce pot. Add the black rice and 1 tablespoon coconut oil. Cook covered for 25-30 minutes, until the rice is tender (black rice is firmer than white and brown varieties when done. It's also more glutinous. So refrain from over-stirring the pot.).
- While the rice is cooking, sauté the shallot and garlic over medium high heat in a sauté pan or cast iron skillet. Cook 5 minutes or so, until browning and caramelizing. Add the halved cranberries to the pan and cook two minutes more, until the cranberries have softened. Scrape the mixture into a bowl and set aside.
- Sauté your mushrooms on your dry pan until they've released most of their moisture and are beginning to brown. Add the remaining 1 tablespoon coconut oil and fry until crisp.
- To the pot of cooked black rice, add the shallot-cranberry mixture, the fried mushrooms, chopped dried cherries, nutritional yeast, lemon juice, and salt. Stir everything together evenly.
- Fill each roasted delicata squash half with the black rice stuffing. Garnish with fresh thyme and / or oregano. Serve whole as a main dish. Or halve the boats if serving as a side. Serve hot. If need be place the squash back in the oven at 300F for 5 minutes to get it piping hot. Enjoy!