Here are some options from our archives:
Persian Stuffed Delicata Squash with Broccolini and Carrots
(Pictured above.) We love dinner on a plate every other day of the year, so why not have one for Thanksgiving, too? On a single skillet, you’ll add your rice-stuffed squash on a bed of carrots and broccolini, a stack of warm, autumnal flavors. Get the recipe.
Roasted Portobello Mushroom, Pecans and Chestnut Wellington
Impressive, decadent but also easy to put together. (See how simple it is in this video.) The filling can be refrigerated for up to five days; the assembled dish can be refrigerated up to three days before cooking. You can make this vegan by finding a vegan puff pastry (like Pepperidge Farm) and using non-dairy cream to seal the dough. Get the recipe.
Whole roasted cauliflower with brown almond butter
What pushes this dish over the top is the almond brown butter, which adds crunch and decadence to the humble vegetable. Get the recipe.
Acorn Squash Stuffed with Lentils and Pecans
An individual stuffed squash half with a hearty garnish of savory lentils and pecans? Sign us up! Get the recipe.
Vegetable and Bean Pot Pies with Sweet Potato Crusts
Small individual pies are an elegant option. Forget the dough on top for thinly sliced sweet potatoes. Get the recipe.
Pumpkin, Walnut and Sage Crostata
It’s the savory pie that ends all savory pies, the dish that sets the bar high for what a festive vegetarian dish should look like. Creamy, earthy pumpkin in a crispy buttery crust. In addition, it is a magnificent dish for the center of the table. Get the recipe.
Take the stress out of roasting and stuffing a squash by roasting it on its own before filling it with glazed onions, mushrooms, and a fruity, nutty rice mixture. You can prepare all the components up to a week in advance, then assemble and make the final Thanksgiving roast. Get the recipe.
Farmhouse Lentil and Mushroom Pâté with Turmeric Cauliflower Mash
That hearty, golden riff on shepherd’s pie means you don’t have to worry about making mashed potatoes, thanks to mashed cauliflower on top! Get the recipe.
Stacks of vegetables, flavored with sage-infused pesto and smoked cheese, are served on a bed of couscous or orzo. (Make it vegan by replacing it with vegan cheese.) The whole thing can be roasted and refrigerated for up to three days, then reheated (wrapped in several layers of foil) for about 30 minutes in a 300 degree oven. . See how it all comes together in this hands-on video. Get the recipe.
These seasonal beauties are warmly spiced, fragrant and stunning. We preferred this with the small kabocha squash, but you can use a variety of small squash for visual impact. The first round of cooking the pumpkins can be done up to three days in advance. Get the recipe.
