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 …