Our Veggie Kitchen

The best thing about Thanksgiving is the stuffing. It always has been, always will be. Last year, I made mushroom stuffing with chantrel, shitake and cremini mushrooms and stuffed it into small pumpkins. Earlier this year, I veganized my mom's Italian Sausage Stuffing (a personal favorite). This year, in a kind of seat-of-my pants manner, I cobbled together a squash stuffing.

OK, I had enough forsight to buy some pumpkin ale, but, really, I just bought some stuff that I thought would go well together. I had an acorn squash, and added some zucchini, fresh spinach and, of coarse, good quality stuffing cubes. I still have oregano and thyme in the garden and oregano goes so well with squash, it was a natural fit. Next time I will use a butternut or a pumpkin, something sweeter and more colorful. Aside from that, I was contented. It really captured the essence of Thanksgiving stuffing.



Squash Stuffing
4 Cups winter squash, diced
2 zucchini, quarered lenghtwise and chunked
1 tbs vegetable oil
1 medium onion, chopped
3 stalks celery, chopped
3 cloves garlic, minced
1 tbs oregano, minced (or 1 tsp dried)
1 tsp thyme, minced (or 1/2 tsp dried)
3/4 tsp salt
1/4 tsp pepper
8 oz spinach, chopped
12 oz pumpkin ale (or any beer or veggie stock)
1 cup vegetable stock
12 oz dried bread cubes

Saute the onion in vegetable oil until soft. Add garlic, oregano and thyme and stir. Saute for about a minute longer. Add the celery, squash, spinach, salt and pepper. Cook, stirring frequently until the spinach wilts. Stir in zucchini. In a separate bowl, pour ale and stock over the bread cubes and toss until the liquid is absorbed. Combine with the squash mixture and toss until thoroughly mixed.

Pour into a 9x13 casserole, pressing stuffing with a wooden spoon or spatula. Cover with tin foil and bake at 350 degrees for about an hour. Remove the foil for the last 10 minutes.

8 Servings: 260 cal (4g fat, 49g carbs, 8g protein)