Baked Acorn Squash with Roasted Garlic and Thyme

Vegan Thanksgiving is harvest season. Mixing warm colors, amazing aromas and delectable flavors, this is a harvest dish that is perfect on the table. When served with tofurky, vegan stuffing, asparagus salad, vegan minestrone, summer salad, potato and carrot pirogies and vegan cheesecake, all you have to do is add the friends and maybe a plate or two and you have the perfect vegan Thanksgiving.

You Will Need:

• 3 Large Acorn Squash
• Olive Oil
• Salt and Fresh Ground Pepper
• 3 Tbs. Fresh Thyme (Dried works fine, just use a little more.)
• 4-5 Cloves Roasted Garlic (Shredded Fine. I use ‘Christopher Ranch’.
  You can also just roast your own.)
• 6 Cloves Roasted Garlic (Whole- for garnish)
• 1 Tsp. Powdered Marjoram
• 1 Tsp. Dried Parsley (For Garnish. Fresh is always better if it’s in season.)

Directions:

1. Cut the squash in half long ways and scoop out the guts. If you like, wash the seeds and put them aside to plant for next year. Compost the rest. When that’s done. Rub the squash down with olive oil. Salt and pepper.
2. Lay the squash out on a pan and make a foil tent over it. Make sure that there is a tight seal. Place in a pre-heated, 350 degree oven and bake for about and hour or until the squash is tender.
3. Let cool for about 5-10 minutes and scoop out the inside, all the way down to the skins and place in a bowl. Mash it (it should mash pretty well itself.) Begin to add the thyme, roasted garlic, marjoram and parsley. Mix well.
4. Divide the the mashed squash into the skins. Garnish with a little parsley and a clove of roasted garlic. Place back in the oven for 15-20 minutes. Serve immediately. These can also be made the night before and reheated on Thanksgiving day, but they are best fresh. Try these with sauteed onions, too! Happy Tofurky day!