A Vegetarian Thanksgiving

(Page 2 of 2)

November/December 1984
By Ron Schadegg 
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How To Choose a Good Pumpkin for Baking

  1. Look for a pumpkin with its stem still attached, it'll stay fresh longer.
  2. Pick one that's firm to the touch and not scarred from shipment.
  3. Although any pumpkin will suffice, sugar pumpkins are really the best for baking, since they have a nice firm texture and a hint of sweetness.
  4. Try to find a pumpkin that's not too misshapen, so it'll sit upright and cook evenly.
  5. Be sure the one you choose is solid orange with no green areas.
  6. Be careful not to select a pumpkin that's too large. Remember, a small one that's no more than 10 inches in diameter will feed 6 to 8 people.

Editor's Note: The author suggests the following dishes to fill out a Thanksgiving menu: steamed broccoli, sprinkled with lemon juice; mashed potatoes (with pumpkin-dripping gravy, of course); cranberry sauce; and for dessert, a mince (not pumpkin!) pie.

We tested the roast stuffed pumpkin recipe (we had to use an acorn squash, since no pumpkins were available in midsummer, when we were putting this issue together!). We found it to be every bit as tasty as the author promised. However, the turkey lovers in the taste-test group didn't feel that baked pumpkin was a hearty enough main dish to suit their appetites. Still, even the meat-eaters agreed that this substitute would make a mighty fine side dish for any holiday spread.

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  • amy-amanda 11/23/2008 10:36:48 AM

    It is very tough to be a vegetarian during the holidays - especially over Thanksgiving - and this recipe was a lifesaver for me this year. I brought it to the family celebration, and it stole the show, both in its looks and its flavor. The turkey looked awfully drab compared to the vibrant orange pumpkin, and when my brother-in-law walked in to survey the spread, he saw the pumpkin and shouted, "Now THAT'S Thanksgiving!" Of course, the flavor was to die for as well. People loved the apples and Brazil nuts. I used currants instead of raisins, which worked out great, and at the last minute I realized I was out of dried sage, so had to go out and pick the last of our summer sage from the garden. But for the rest, I followed the recipe exactly. Next time, I think I will lower the vermouth to 3/4 cup and then put in 1/4 cup of tamari. I also hope to be able to make the gravy next time as well. I'm sure it will take the flavor even more over the top.

    Thanks for this recipe... It has saved Thanksgiving for a poor hungry vegetarian, and appears to have raised awareness amongst meat-eaters that vegetarian food is AWESOME.

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