This is our Thanksgiving weekend in Canada. Some of you may have your menu planned... but if not, consider working some winter squash into your festive meal.
Do you want to know more about winter squash? Like what's the difference between a buttercup, red kuri, and butternut squash? Well, read on to find out a few tips, nutritional notes, and a recipe from an article that I wrote for VegFamily some time ago. The recipe on its own is also on my Recipes Page.
I posted about this Pureed Curried Squash and Yam Soup before. It is one of my favorite soups, because it
(1) is pretty easy
(2) makes a huge ol' batch for lots of leftovers to freeze
(3) tastes delicious with the combination of deep orange squash, creamy yams (sweet potatoes), and a hint of curry flavor.
This soup would make a lovely starter to your Thanksgiving meal, or even as part of a main course, served with rustic breads, perhaps a tofu dish or bean casserole alongside, and a salad of mixed greens.
For other ideas for a festive meal, check out this post. Most of these recipes are also in TEV, and you can reference them on page 39 of TEV - the "Holiday Feast Menu". I make this full meal only once a year - it really is a FEAST (and a lot of prep!) - but there may be one or two recipes that help to round out your own menu. Two of my favorites in that menu are the Yam (Sweet Potato) Puree and the All-Dressed Squash (pictured in link).
Enjoy... and Happy Thanksgiving! :) (Don't forget, you can always adopt a turkey for Thanksgiving - or rabbit!)