I see a lot of anxious posts this time of year from vegan, pescan, vegetarian, and pescatarians all wondering the same question- “What should I make for Thanksgiving?!”.  It’s understandable since this is the one holiday that is almost completely focused on culinary delights and our gratitude for them. Your average healthy party-trick of hummus and crudités simply won’t suffice.

Whether I’m hosting or not, I always like to make a plant-based dish that works as a spectacular main dish for those who don’t eat poultry, as well as a delicious side for those who prefer a traditional turkey dinner. While my usual Thanksgiving go-to Maple-Glazed Stuffed Acorn Squash is always a winner, this year I wanted to try something new after finding an inspiring Japanese pumpkin at the market.

One of the things that can be daunting about working with such a large pumpkin is cutting and cleaning it since the outer rind can be nearly impenetrable. We circumvent this issue by roasting the pumpkin whole until it’s nice and tender so that your knife can easily glide through the flesh. While the pumpkin roasts, you’ll cook up your rice and sauté your filling then fold it all together along with some dairy-free cheese and butter to make it extra rich, delicious, and worthy of the occasion. Next you’ll stuff the pumpkin with the filling and top it off with creamy almond ricotta and a sprinkling of greens drizzled with balsamic.

What get for your efforts is a show-stopper of a dish that will get just as many oohs and ahhh as any bird. It somehow manages to taste wholesome and decadent all at the same time which is exactly what I’m looking for in a great holiday dish. After all, comfort food that makes you feel good is always the best.

From my kitchen to yours, I wish you and your loved ones a very happy Thanksgiving! xJacq

Fall Feast Stuffed Pumpkin Recipe

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For the Pumpkin:
1 (5 lb) sugar pumpkin (aka pie pumpkin) or Japanese Pumpkin (aka kabocha squash)
1 tablespoon extra-virgin olive oil
1 tablespoon maple syrup
Pinch of pumpkin pie spice
Pinch of cayenne or paprika (optional)
Generous pinch each Sea salt and black pepper

For the filling:
1 3/4 cup mushroom or vegetable broth
1 cup wild rice blend
3 tablespoons olive oil
1 large shallot, chopped
1/4 cup sun-dried tomato, chopped
2 Field Roast apple-sage sausage, halved and sliced into half moons
1/4 cup each raw walnut pieces
2 fresh sage leaves, torn into small pieces
1 cup baby or chopped kale leaves
1 tablespoon Bragg’s liquid aminos
1 tablespoon vegan butter (preferably Miyoko’s)
1/2 cup vegan mozzarella (preferably Miyoko’s), grated
1/4 cup dried cranberries
Handful of chopped Italian parsley

For the Toppings:
1/2 cup Kite Hill almond ricotta or other soft vegan cheese
1/2 teaspoon extra-virgin olive oil
1/2 cup micro-greens (sub arugula, if necessary)
1/2 teaspoon balsamic vinegar
Edible flowers for garnish (optional)

Pre-heat oven to 400*

Rinse, pat dry, and roast your squash whole, directly on the baking rack for 40-45 minutes or until easily pierced with a knife. Cut a large circle around the stem to create a lid. Scoop out the seeds and fibers from inside the pumpkin with a large spoon. Use a pairing knife as you go to sever any stubborn fibers. Whisk the oil, syrup, and spices together and brush the squash inside and out with the mixture.

Meanwhile, make the filling. In a pot with a tight-fitting lid, bring the broth to a boil over medium-high heat. Add the rice, lower to a simmer, and cook undisturbed for 40 minutes. Turn off the heat and allow to rest for 10 minutes.

While the rice cooks, heat the oil over medium-high heat in a large skillet. Add the shallot, sun-dried tomato, and sausage. Sauté for 3-4 minutes until the shallot just begins to brown then add the walnuts and sage and cook for about 2 minutes until the sausage is browned. Next add the kale and stir until wilted, about 1 minute more.

Fold the butter, cheese, sausage mixture, cranberries and parsley into the rice. Stuff the pumpkin with the rice mixture.

Spoon the almond ricotta on top of the rice and broil for 2 minutes until lightly browned (see note). Drizzle the oil over the ricotta. Toss the micro-greens with the balsamic vinegar and scatter it on top. Garnish with a few flower petals if desired.

To serve, use a big spoon to scoop out the rice along with some of the pumpkin flesh or cut the pumpkin into wedges and spoon the filling on top of each wedge. Enjoy!

Chefs Note:

• If your oven is occupied by other items that are being roasted, place the stuffed pumpkin in the hot oven for approximately 10 minutes until the ricotta is heated through, rather than placing it under the broiler.

PS. You can watch my how-to video for this recipe on my story highlights on Instagram @feelgoodkitchen