Spiced Squash, Lentil, & Goat Cheese Salad

Sorry for the lack of posts lately – two Saturdays ago I travelled up to Northern Ontario to visit family for Thanksgiving and stayed just over a week.   I had fully intended to go about my regular routine while I was up there, getting lots of work done, staying caught up with my Feedly reader, and writing a couple blog posts, but before I knew it I was boarding a plane back home and I’d done almost none of the above.  I really have no idea where the time went, though I do know I enjoyed it!

As usual, I was spoiled on my trip and almost never had to make any food for myself.  The one dish I made the whole week was this squash and lentil salad, which we enjoyed with some butternut squash soup as a nice lighter meal after our big Thanksgiving feast. I offered to make it because I’d been eating it for my lunches the whole week before I left and I loved it so much that it was still on my mind!

Somehow, whenever I’m under pressure to make something for guests, it never turns out as well as when I make it the exact same way for myself at home (or maybe I'm extra critical when I know it's being judged), but everyone still enjoyed it!

This salad is bursting with fall flavour and is hearty and filling thanks to the lentils and squash, while still feeling light and healthful.  It takes a bit of time to roast the squash and cook the lentils, but other than that everything comes together pretty easily.  I didn’t change much from the original Bon Appetit recipe except to add pumpkin seeds and cranberries, which add some crunch, sweetness, and even more of a festive feel to the salad.  

I can't believe that now that I'm back, it's already time (or past time) to start thinking of Halloween recipes!  It's crazy how fast October is flying by - hope you're all enjoying it as much as I am!

Spiced Squash, Lentil, & Goat Cheese Salad

Adapted from Bon Appetit

Makes about 4 large (main) or 8 small (side) servings

Ingredients:

1 large (around 2 pound) butternut squash

3 tablespoons olive oil, divided

1 teaspoon ground cumin

1 teaspoon smoked paprika (or paprika plus a dash of cayenne if you don’t have smoked paprika)

1/2 teaspoon salt

3/4 cup green or brown lentils

4 cups baby arugula

3/4 to 1 cup crumbled goat cheese

1/2 cup pepitas (pumpkin seeds)

1/2 cup dried cranberries

1 tablesoon balsamic vinegar

Directions:

Preheat oven to 375°F.  Peel butternut squash, remove seeds, and cut into about 1” cubes.  I find it easier to cut squash after microwaving it first – just prick it all over with a fork or small knife and microwave on high for about a minute.  Toss cubes of squash with 2 tablespoons oil, the cumin, paprika, and salt.  Spread squash in an even layer on a foil-lined baking sheet and roast for 20 minutes.  Toss, return to oven, and roast for another 10-15 minutes.  Let cool.

Meanwhile, bring around 3 cups of water to a boil in a medium saucepan.  Add lentils, cover, reduce heat to simmer, and let cook for about 30 minutes, until tender but firm.  Drain and rinse lentils under cold water.

Combine lentils, squash, arugula, about half the goat cheese, pepitas, cranberries, balsamic vinegar, and remaining 1 tablespoon of oil in a large bowl.  Season with salt and pepper.  Divide into servings and top each with remaining goat cheese.

Butternut Squash & Blue Cheese Crostini

So I promise this is the last time I'll complain about snow on here (especially because I know a lot of people have even worse weather right now), but it was practically a blizzard on my way to school yesterday!



It was actually a very beautiful and peaceful falling snow; I would have loved it in November-December and tolerated it in January-February, but it was just hard to appreciate in April!  I need the snow to stop so the already too short season for spring vegetables here (in Ontario) doesn't get any shorter!

But while I'm (impatiently) waiting, I'm at least happy to extend the season of delicious winter ingredients like butternut squash a little further.  And using squash atop crostini not only feels light enough to help transition my meals into Spring, but also makes for what is probably my new favourite appetizer!

This was my first time pairing squash and blue cheese together and the combination worked so well together!  I wanted to add caramelized onions because I thought that would make the flavour combination even better, but to keep things on a smaller scale I sauteed some minced shallots instead, which worked even better.  Add a drizzle of balsamic reduction to bring it all together and you have an elegant and flavourful appetizer that would be a unique addition to any party! Or if you want to make this into a meal for yourself and don't love crostini, the squash and blue cheese mixture on its own was delicious and would taste amazing mixed into a salad with a balsamic dressing.

It's looking much better out today so fingers crossed I'll have a Spring recipe to share next week! :)

Butternut Squash & Blue Cheese Crostini with Balsamic Reduction

Makes about 10 crostini

Ingredients:

1 pound butternut squash cubes, about ½-inch wide

2 tablespoons olive oil, divided

Salt and pepper

1 large shallot, minced

~1/4 cup balsamic vinegar

1 whole wheat baguette, sliced diagonally into about 10 slices (you may not use the whole loaf)

1 to 1.5 ounces blue cheese, crumbled

Directions:

Preheat oven to 400°F.  Toss butternut squash cubes with 1 tablespoon olive oil and season with salt and pepper.  Spread on a foil-lined baking sheet and roast in preheated oven for 25-35 minutes, until tender and cooked through.

Meanwhile, add balsamic vinegar to a small saucepan and bring to a boil.  Let simmer until reduced to only about 1 tablespoon – it should be thicker and syrupy.  Remove to a small bowl to let cool.

Heat remaining olive oil in a medium skillet over medium-high heat. Add minced shallot and cook until golden brown, stirring often, about 5 minutes.

Once squash is done, leave oven on, and spray baguette slices with cooking spray.  Set on baking sheet and let toast in oven for about 3-5 minutes, until crispy.

Meanwhile, mix squash with shallots and blue cheese in a large bowl.

Assemble the crostini:  Spoon the butternut squash mixture onto each toasted baguette slice.  Drizzle with balsamic reduction and serve warm or at room temperature.

Note: I added a tiny amount of minced parsley to add some green on top of the crostini for visual purposes, but basil would probably work well too if you like!

Butternut Squash & Kale Baked Risotto

I'm so excited to finally have a new recipe on the blog!  I loved spending the holidays at home and having amazing meals cooked for me most nights, but it also feels good to be back in my own kitchen cooking again, especially using healthy ingredients after a bit of overindulgence over the holidays!

I love risotto, and while it's pretty easy to make, I don't always love standing over a hot stove stirring for half an hour.  I had no idea that baked risotto existed until recently and was very eager to try it out as soon as possible!

This uses all the same ingredients and follows most of the same steps as regular risotto, but when you get to the part of slowly adding broth to the rice and stirring, you just pour it all in at once instead and bake it on the oven (see pic below).

This version adds butternut squash and kale so it's healthy and tasty!  I found that the texture doesn't turn out to be exactly as creamy as traditional risotto, but it was pretty close.  I know the pictures somehow make it look like regular rice, but it was much creamier than that!  I'd still make the regular version if I wanted to impress guests (or get a good arm workout), but this is a nice shortcut option to have for weeknight meals.

I completely forgot to add the parmesan cheese before taking these photos - it helps the rice stick together and adds flavour, so don't forget it!

Butternut Squash & Kale Baked Risotto

Adapted from Martha Stewart

Serves about 6

Ingredients:

1 tablespoon olive oil

1 medium yellow onion, diced

2 garlic cloves, minced

1/2 teaspoon dried thyme

1-1/2 cups Arborio rice

Salt and pepper

1/2 cup dry white wine (I used Sauvignon Blanc)

4 cups peeled and diced butternut squash (from a small to medium 2 pound squash)

1 (900 mL) carton low-sodium chicken broth (substitute vegetable broth for vegetarian version)

1 bunch kale, tough stems removed, sliced crosswise into 1/2-inch strips

Grated parmesan cheese for serving

Directions:

Preheat oven to 400°F.

Heat the oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, for 5-6 minutes until softened. Add garlic and thyme and cook for 1 more minute, until fragrant. Stir in the rice and cook, stirring frequently, for 3 minutes. Season with salt and pepper.

Add wine and cook until almost absorbed, stirring often, about 2 minutes. Add the squash and broth and bring to a boil. Stir in the kale. Transfer to a 9x13 glass baking dish, cover with aluminum foil, and bake in preheated oven for about 25 minutes, until most of liquid is absorbed and rice is tender. Let sit for about 5 minutes before serving. Top each portion with grated parmesan cheese.

Note: The original recipe called for the use of a Dutch oven - that way you don’t have to transfer the rice to a baking dish as you could just transfer the pot to the oven. I didn’t have a Dutch oven where I was cooking this, but it still worked fine without one.

Pumpkin Ale Risotto

I cannot believe it’s already November!  Just last week I was walking through fallen leaves in a leather jacket; today I had to wear mittens and it snowed in my hometown this morning!  I’m even kicking off the holiday season tonight with the Holiday Home Tour in London – you get to walk through five (very nice) houses that have been professionally decorated for the holidays, and also enjoy some entertainment and treats along the way.  I admit part of the reason we go is to get a peek into other people’s elaborate homes (which are much nicer than my little apartment!), but it’s also fun to get into the Christmas spirit and start getting decorating ideas!

Even though we’re heading towards winter, I hope it’s not too late for pumpkin recipes because I’ve still got a couple good ones to share, like this pumpkin ale risotto!  I bought pretty much every type of pumpkin beer I saw this fall, and I just couldn’t drink them all fast enough so I tried to experiment with using them in my food.  I had recently seen the idea of using beer instead of wine when you’re making risotto, which got me thinking that pumpkin ale would be perfect to use in a pumpkin risotto!  I used a basic risotto recipe but replaced the white wine with pumpkin ale, added some pureed squash along with some roasted pieces of squash for texture (my grocery store was out of pumpkins but squash worked just as well), then added a bit of nutmeg and sage for seasoning.  The result was a creamy and comforting risotto with a subtle pumpkin flavour that’s perfect for either fall or winter!

Pumpkin Ale Risotto

Adapted from several sources, including Chow.com and Two Girls One Food Processor

Serves about 4

Ingredients:

1 (~3lb) cooking pumpkin or squash (I used butternut squash because pumpkins weren’t available at my store)

2 tablespoons olive oil, divided

Salt & pepper

4 cups (1L) low-sodium chicken or vegetable broth

1 small yellow onion, peeled and diced

2 cloves garlic, minced

1-1/2 cups dry Arborio rice

1 cup of your favourite pumpkin ale

1/4 to 1/2 teaspoon nutmeg

1/2 teaspoon dried sage or rosemary

1/4 cup grated parmesan cheese (or more if desired)

Directions:

Preheat oven to 400°F.  Peel and slice squash/pumpkin into small, 1/2-inch cubes.  Toss with 1 tablespoon olive oil and season with salt and pepper.  Transfer to a foil-lined baking sheet and roast in preheated oven for 20-25 minutes, until tender.  Mash enough cubes to make 1 cup of mashed squash/pumpkin, and reserve 1-1/2 cups of cubed squash/pumpkin.  Save any remaining squash for another use.

Add chicken or vegetable stock to a medium pot, and bring to a boil.  Reduce heat to simmer and leave gently simmering as you make the risotto.

Heat remaining tablespoon of olive oil in a large deep skillet over medium-high heat.  Add the onion and sauté until soft, about 4-5 minutes, stirring often.  Add garlic and stir for another 30 seconds, then add rice and stir for 1-2 minutes to toast the rice.  Add pumpkin ale in two additions, stirring until absorbed each time. 

Set a timer for 20 minutes, and for the duration of the timer, continuously add the simmering stock to the rice a ladle at a time, stir until absorbed by the rice, then add another ladle, stir again, etc.  Keep stirring the rice constantly with a flexible heat-proof spatula. When the 20 minutes are up, taste and ensure rice is cooked to al dente. 

Add the mashed pumpkin, nutmeg, and sage and stir until incorporated.  Season with salt and pepper, add the parmesan cheese, stir and taste, and adjust any spices or seasonings to taste (you may wish for more nutmeg or the addition of cinnamon if you really want the pumpkin flavours to come through).  Gently stir in the cubed squash/pumpkin.  Serve warm.

Butternut Squash Lasagna with Smoky Marinara Sauce

I know I haven't been posting as often lately, but I've developed a seemingly never-ending cold that has resulted in my attempting to eat garlic and ginger for every meal to try to get rid of it (so far, no luck). I haven't felt like cooking nice meals that I won't even be able to taste, or baking treats for others that will probably just spread my germs to them.

Fortunately I still have a few recipes that I haven't shared with you guys yet, and this delicious lasagna is one of them. I actually made it back when I was testing recipes for my Canadian Thanksgiving Week because I thought a lasagna would make a great vegetarian Thanksgiving main dish. While I absolutely loved this dish, I ended up posting a roasted vegetable galette instead because I thought it was just slightly more appropriate for a Thanksgiving dish.

I've been waiting for a chance to post the lasagna recipe though, and now with American Thanksgiving coming up this week, along with lots of other opportunities for family gatherings in the coming months, I think now's the time to share this dish that is very worthy of taking center stage at your next family feast.

I've actually tried three different versions of butternut squash or pumpkin lasagna before, usually with some sort of white sauce, cheese, and sage, but they always seem to disappoint me because they end up being very one-dimensional in flavour. I was intrigued when I saw this recipe for butternut squash lasagna from Cooking Light, because it looked completely different from the other recipes I'd tried by combining squash with a smoky marinara sauce instead the more common white sauces I'd seen.

I'm so glad I gave this version a try because I now finally have a squash lasagna recipe with FLAVOUR! The smoky marinara sauce (which you must be sure to buy the fire-roasted tomatoes for) has such an interesting flavour that made it the star of the dish, while still complementing the squash nicely. The provolone cheese added to the smokiness of the dish, and the addition of three other cheeses (ricotta, goat cheese, and parmesan) created a wonderful combination of flavours that was so much more interesting than the more traditional but bland combination of mozzarella and ricotta. I used fresh lasagna noodles so the end product had a wonderful texture, but dried noodles would work just fine as well.

The only downside to this recipe is that it's a fair amount of work and contains a lot of ingredients, but I just poured myself a glass of wine and put on some good music to listen to, and I thought the whole process was really enjoyable! Your guests (both vegetarians and meat eaters) will love this impressive and delicious dish, and since it makes a ton, you'll hopefully be able to enjoy the leftovers all week!

Butternut Squash Lasagna with Smoky Marinara Sauce

Adapted from Cooking Light

Serves 12

Ingredients:

For the smoky marinara:

1 tablespoon olive oil

3 garlic cloves, minced

1/4 cup chopped fresh basil

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh or 2 teaspoons dried oregano

2 teaspoons balsamic vinegar

1/8 teaspoon salt

1/8 teaspoon pepper

1 (28-ounce) can crushed tomatoes, undrained

3 (14-ounce) cans diced fire-roasted tomatoes, undrained

For the lasagna:

1 tablespoon olive oil

3 cups chopped onion

3 cloves garlic, minced

10 cups fresh spinach

1 cup shredded sharp provolone cheese

1/2 cup chopped fresh flat-leaf parsley

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 large eggs, whisked

1 and a half 15-oz cartons (22.5 oz total) reduced-fat ricotta cheese

1 (113g) log of goat cheese
1 large butternut squash

Smoky marinara sauce (from above)

6 eight-inch square sheets of fresh lasagna, or 12 oven-ready boxed lasagna noodles

1 cup (4 ounces) grated fresh Parmesan cheese

Directions:

Preheat oven to 400°F. Peel butternut squash, scoop out the seeds, and slice into thin pieces, about ¼ to ½-inch thick. Spread on a large baking sheet and toss with olive oil, salt, and pepper until evenly coated. Roast in the oven for 30-40 minutes, until soft, but not mushy. Remove from oven and set aside.

Meanwhile, prepare the smoky marinara sauce. Heat olive oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano, and sauté 1 minute, stirring frequently. Stir in vinegar, salt, pepper, and the cans of tomatoes. Reduce heat and simmer for 10-20 minutes. Remove from heat.

Reduce oven temperature to 375°F. Spray a 9x13 glass baking dish with cooking spray.

Heat olive oil in a large saucepan over medium-high heat. Add onion and sauté 5 minutes, or until soft. Add garlic, and sauté for 1 minute, stirring frequently. Add the spinach and sauté for 1-2 minutes, or until spinach wilts. Transfer everything to a large bowl. Add the provolone, ricotta, goat cheese, parsley, salt, pepper, and eggs to the bowl and stir everything together until thoroughly combined.

To layer the lasagna:

1. Coat the bottom of the dish with 1/4 of the marinara sauce
2. Layer lasagna noodles on top of the sauce (2 of the fresh sheets, or 4 dry sheets)
3. Spread half of the cheese mixture on top of the noodles
4. Layer half of the roasted squash pieces over the cheese
5. Spread 1/4 of the marinara sauce over the squash
6. Layer more lasagna noodles over the marinara
7. Spread the other half of the cheese mixture over the noodles
8. Layer the other half of the squash over the cheese
9. Spread 1/4 of the marinara sauce over the squash
10. Layer the last of the noodles over the marinara
11. Spread the rest of the marinara sauce over the noodles
12. Sprinkle the parmesan cheese on top.

Cover with foil and bake at 375°F for one hour.

*Note: The original recipe called for the lasagna to be divided among two 8x8 pans. I decided to put it all together in one 9x13 pan instead, which is slightly less total volume than the two pans. This made for a very full lasagna pan, which is why I kept it covered in foil for the full baking time, so that the sauce wouldn’t spill over in the oven (although a tiny bit still did). If you’d rather split the lasagna into two pans, remove the foil halfway through cooking.

Roasted Butternut Squash and Shallot Soup

Sorry I haven't been posting as often lately, I've been super busy with school and my dinners this week have consisted of things like noodles with tomato sauce and apples with cheese. Not exactly blog worthy. Fortunately, I made an incredibly tasty soup the other week that I can share with you guys!

I saw this recipe for butternut squash and shallot soup on Cooking Light and was skeptical that something with so few ingredients and no special seasonings or herbs would still be flavourful. I was so wrong - this was one of the most flavourful soups I've ever made! The roasted squash and shallots added the perfect hint of sweetness that was balanced nicely by the spicy kick of the ginger. I should note that some of the comments on the original recipe said that there wasn't enough ginger, and others said there was way too much, so I assume this is a matter of personal taste. I used a 1-inch piece of ginger and thought that was the perfect amount, but if you're worried about it being too strong, I'd suggest to roast the full amount of ginger, then gradually add it to the blender as you're blending the soup until you reach the amount you like.

This soup was so easy to make, and I loved that it had a thick and creamy texture without any cream. I think it would be elegant and impressive enough to serve as a first course at a dinner party, or homey and comforting enough to serve your family as a side to grilled cheese. I enjoyed it with a big slice of hearty bread slathered in roasted garlic (which I roasted alongside the squash) and it was delicious!

Roasted Butternut Squash and Shallot Soup

Adapted from Cooking Light

Makes about 3-4 side servings

Ingredients:

4 cups of cubed (1-inch) peeled butternut squash (about 1 1/2 pounds)

4 large shallots, peeled and halved

4 cloves of garlic, peeled

1 (1/2-inch to 1-inch) piece of peeled fresh ginger, thinly sliced

1 tablespoon olive oil

1/4 teaspoon salt

2 1/2 cups fat-free, reduced sodium chicken broth

Freshly ground black pepper (optional)

Directions:

Preheat oven to 400°F.

Spread squash, shallots, garlic, and ginger onto a jelly-roll pan. Drizzle with olive oil and sprinkle with salt. Toss to coat, then spread out in an even layer on the pan. Bake for 35-40 minutes, or until tender, stirring occasionally. Let cool 5-10 minutes.

Place half of the squash mixture and half of the broth in a blender. Remove the center piece of the blender lid to allow steam to escape, and secure lid on blender. Place a clean towel over the opening in the blender lid to avoid splatters and blend until smooth. Pour into a large saucepan. Repeat with remaining squash and broth. Taste mixture and add more salt and pepper if desired. Cook in the saucepan over medium-high heat for 5 minutes or until thoroughly heated. Serve warm, seasoned with additional pepper if desired.

Thanksgiving Week Day 6 - Roasted Vegetable Galette

For the main course in my Thanksgiving Week menu, I decided to share a recipe for a vegetarian dish. As I mentioned in my first post of this series, I don’t know the first thing about roasting a turkey and I don’t think most people need a new turkey recipe anyway. What I think people do need inspiration for is a main dish to satisfy the vegetarians at the table, who may not be too fond about the idea of tofurkey (at least the vegetarians I know aren’t)!

I’ve been wanting to make a galette for a while now, so I thought this would be the perfect vegetarian main dish to share for Thanksgiving Week. I first chose a recipe from Eating Well that had a much healthier crust than most other recipes, with whole wheat flour and only a bit of olive oil instead of butter or cream. Since I would be eating the whole test version myself, I thought this was a good decision. Unfortunately, the dough didn’t agree with me. Even after adding way more water and oil than the recipe called for, the dough was a big crumbly mess. I still wrapped it up and put it in the fridge, hoping that it would magically transform into a workable dough by the morning. Well, no such luck. I spent what felt like hours trying to roll out the dough the next day and when my arms could barely even lift the rolling pin anymore and my dough was in a million pieces, I gave up.

I then decided to go with a trusted baking source, even if it meant an unhealthy dough. Martha Stewart’s dough recipe called for a whole cup of butter, which scared me a little bit, but I convinced myself that if it meant I would have a manageable dough, it was worth the splurge. Besides, I’d already burned off about a thousand calories trying to roll out the other dough earlier!

I whipped up the new dough and it was so soft and easy to work with that I wanted to kiss it. Instead, I covered it with roasted vegetables and goat cheese and baked it into the most delicious dinner I’ve had in a while. You really can’t go wrong with a buttery, flaky pie dough, sweet roasted vegetables, and creamy baked goat cheese. This galette is definitely something the vegetarians at your Thanksgiving meal will appreciate, and the meat-eaters will be jealous of. Even if you don’t have any vegetarians to serve, this galette would still make a lovely addition to the table, either as a side dish or an appetizer if cut into smaller slices. Or, you could just make this on a random weeknight to eat all to yourself so that I don’t have to feel as guilty about doing it too!

If you want a healthier idea for a vegetarian main course, check out the Day 6 recipe over at Vanilla & Spice for butternut squash and apple quinoa. And if you still need more inspiration, then check out the links at the end of this post!

Roasted Vegetable Galette

Crust adapted from Martha Stewart, Filling adapted from Eating Well

Serves 6-10

For the dough:

2 1/2 cups all-purpose flour

1 teaspoon salt

1 cup cold unsalted butter, cut into small pieces

1/4 to 1/2 cup ice water

Pulse flour and salt briefly in a food processor until combined. Add butter and pulse about 10 seconds, until mixture resembles coarse crumbs with some larger pieces remaining. Add 1/4 cup of ice water and pulse until mixture begins to hold together. If it’s too dry, add up to 1/4 cup more ice water until dough holds (but is not wet or sticky).

Remove dough from food processor and shape into a disc. Wrap in plastic wrap and refrigerate until firm, about 1 hour or overnight.

For the filling:

1.5 cups chopped peeled carrots

1.5 cups chopped peeled parsnips

2 cups chopped peeled butternut squash

3 large shallots, peeled and chopped

1 head garlic

~2 tablespoons extra-virgin olive oil, divided

2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried

1/2 teaspoon salt, or to taste

Freshly ground pepper, to taste

¼ to ½ cup crumbled goat cheese

Preheat oven to 400°F. Coat a large baking sheet with cooking spray.

Chop carrots, parsnips, and squash into ½” uniform pieces. Combine vegetables (carrots, parsnips, squash, shallots) with 1.5 tablespoons olive oil, rosemary, salt, and pepper in a large bowl and toss to coat. Spread the vegetables on the baking sheet.

Cut the tips off one end of the head of garlic and drizzle the exposed cloves with a teaspoon of oil. Wrap garlic in foil and place on the baking sheet with the vegetables.

Roast vegetables and garlic until tender (they don’t have to be completely soft because they will go in the oven again later), about 20-30 minutes. The garlic may need an additional 10-15 minutes in the oven on its own.

Transfer the vegetables to a large bowl. Unwrap the garlic and let cool slightly. Squeeze out the garlic cloves into a small bowl and mash with 1 teaspoon olive oil. Add the mashed garlic to the vegetables and toss to coat.

Reduce oven temperature to 375°F.

Once dough has chilled, roll it out on a floured surface or pastry mat into a 15” circle, about 1/4” thick. Line a baking sheet with parchment paper and transfer the dough onto the sheet. Arrange the roasted vegetables on top of the dough, leaving a 2-inch border around the edges. Sprinkle goat cheese over the vegetables.

Fold the border of the dough up and over the filling to form a rim, pleating as you go. Bake until crust is golden brown, about 50-60 minutes. Serve warm.

For other vegetarian Thanksgiving main dish ideas, check out these links:

Vegetarian nut loaf from A Couple Cooks

Thanksgiving meatless loaf from Fat Free Vegan Kitchen

Layered sweet potato torte from Vegetarian Times

Pumpkin orzo with sage from Cheap Healthy Good

Spicy squash salad with lentils andgoat cheese from Smitten Kitchen

Butternut squash casserole from Ezra Pound Cake

Stuffedacorn squash with pine nuts, sour cherries and sage from The First Mess