Let the sides steal the show
First stop: stuffing
Hiya Bean Team! Welcome back to our sustainable cooking chronicles, where we’re right here with you staring down the biggest eating day of the year. This November, we’re going bird-free. Why? Not only is turkey often the least exciting part of the meal, it’s also one of the most wasteful. Turkey is one of the top two most-chucked items on Thanksgiving tables, according to ReFED, a nonprofit that monitors food waste.
So, all month long, I’ll be rolling out a cornucopia of satisfying and delicious plant-based sides to fill up holiday tables and bellies. To make things extra easy, they're all designed to roast at the same temperature—plus, if you’re also going sans bird, there will be plenty of room in the oven for the whole show. First up, stuffing! Instead of baking inside a turkey, mine nestles into individual little squashes. It’s two sides in one and almost too cute to eat.
Stuff this
When it comes to winter squash, the acorn variety is one of my favorites. Not only is the skin thin enough to eat (less waste! no peeling!), but the gourd’s petite size also makes for a perfect vessel. Who doesn’t love an edible bowl, particularly one crammed full of actual stuffing? This version—brimming with cozy fall flavors like sage, mushrooms, and dried cranberries—bakes inside of the squash. It’s pretty customizable, too: You can swap dried cherries or chopped dates for the cranberries and even get creative with your choice of bread.
Because stuffin’s nothin’ without some gravy, I’ve also got a meatless version made entirely of pantry ingredients that takes about five minutes to throw together. Its fast-track flavor comes from two umami-rich staples, Marmite and nutritional yeast, and there’s no chopping onions or making roux. Just throw it all in the pot and simmer until thick. Drizzle it all over your squash, mashed taters, roasted veggies, or whatever you fancy. You can also zhuzh it up with some fresh thyme or sage, if you have any extra lying around.
Stuffed Acorn Squash
Yield: 4 servings