Magazine article Vegetarian Times

Magnificent MAINS

Magazine article Vegetarian Times

Magnificent MAINS

Article excerpt


This Thanksgiving, we wanted to focus on the harvest part of the harvest feast with entrées that showcase the bounty of fall produce. From colorful stuffed squash and homey, hearty pot pie, to a less traditional (but oh-so-satisfying) baked rigatoni torte, the recipes on the following pages offer something for every celebration.

Ultimate Stuffed Acorn Squash

Serves 8

The Native American "three sisters"- corn, beans, and squash-come together in these individual holiday entrées stuffed with corn pudding and black beans.

3 Tbs. olive oil

4 cloves garlic, minced (4 tsp.), divided

4 acorn squash, halved and seeded

ft tsp. ancho chile powder, plus more for sprinkling squash

ft tsp. ground coriander, plus more for sprinkling squash

3 cups fresh or frozen organic corn kernels, divided

% cup yellow cornmeal

1 tsp. sugar

ft tsp. baking soda

ft tsp. salt

1/8 tsp. cayenne pepper, optional

1 cup low-fat buttermilk

2 large eggs

4 Tbs. melted butter or olive oil

3 oz. soft goat cheese or low-fat cream cheese (Vi cup)

3 oz. grated extra-sharp Cheddar cheese (V* cup), plus more for sprinkling tops, optional

1ft cups cooked black beans or 115-oz. can black beans, rinsed and drained

I large poblano chile or 1 small red bell pepper, diced (1 cup)

8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops

II Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.

2 | Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.

3 | Whisk ft tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.

41 Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.

5 | Divide filling among squash halves. Sprinkle each squash with extra Cheddar (ifusing).

61 Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.

PER STUFFED SQUASH HALF 425 cal; 15 g prot; 20 g total fat (10 g sat fat); 53 g carb; 80 mg chol; 533 mg sod; 8 g fiber; 6 g sugars

PREP tip

To prevent squash halves from wobbling or tipping over on the baking sheet, cut a thin slab off the bottom of each so they can sit flat.


Rigatoni Torte with Ricotta and Fall Vegetables

Serves 12

Packed with autumn flavors, this impressive main dish is mac-and-cheese elevated to its highest form.

3 sprigs fresh sage plus 2 Tbs. chopped fresh sage, divided

12 oz. white or cremini mushrooms, quartered (6 cups)

3 small leeks, white and light green parts cut into %-inch-thick rounds (3 cups)

12 oz. broccoli, cut into 1%-inch florets (6 cups)

1 lb. uncooked rigatoni

4 Tbs. butter

1/4 cup all-purpose flour

1 32-oz. pkg. creamy butternut squash soup, such as Imagine Foods

2 cups grated Swiss or Gruyère cheese, divided

1 tsp. truffle oil, plus more for drizzling, optional

1 cup low-fat ricotta cheese

11 Preheat oven to 350°F. Coat 10-inch Springform pan with cooking spray. Bring large pot of salted water to a boil with fresh sage sprigs; use this boiling water to separately blanch mushrooms (3 minutes), then leeks (2 minutes), and then broccoli (1 minute). …

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