<p>I like to do something more than letting them load up on all the sides. Last year we had an onion tart but I’m thinking about other options. Suggestions?</p>
<p>My wife made a butternut squash lasagne. Believe it or not, it came from Parade Magazine a few weeks ago. Very good, sweet because of the squash but with the richness of b</p>
<p>A really good savory corn pudding? An onion tart sounds good, I must say. Any kind of vegetable gratin with an egg and cream component would be more substantial that just vegetables. There’s always something like a curried pumpkin or butternut squash soup.</p>
<p>At a restaurant today, I had pumpkin and mascarpone ravioli with hazelnut brown butter and some brussel sprout leaves strewn over it that was yummy. I know I’ve seen frozen versions of similar things.</p>
<p>What sort of vegetarians are we talking about? If they eat eggs, quiche or chilequiles casseroles are good.</p>
<p>mathmom, that sounds fabulous. It reminded me that Thomas Keller in The French Laundry Cookbook has a similar recipe with sage leaves.</p>
<p>Portobello mushrooms stuffed or acorn squash stuffed; Veggie potpie or gratin; veggie quiche.</p>
<p>One thing I hve to remember with my veggie friends is that, what I consider “just a sidedish” is actually a fine “entree” to them…</p>
<p>My D & I (she’s a vegetarian, I eat mostly vegetarian) love this savory Lentil Loaf, and we make it with gravy and baked potatoes (including yams), and the other Thanksgiving fixin’s - it is easy to make, and really delicious!</p>
<p>[Lentil</a> Loaf Recipe - Allrecipes.com](<a href=“http://allrecipes.com/Recipe/Lentil-Loaf/]Lentil”>Lentil Loaf Recipe)</p>
<p>I would look no further than the pumpkin ravioli suggested below. Perfect for the holiday in question and sounds delicious.</p>
<p>The lentil loaf sounds interesting! And I have been thinking about corn pudding lately, too. But really, it would be hard to beat pumpkin and mascarpone ravioli.</p>
<p>I have a nice squash and apple gratin recipe that might be good.</p>
<p>SQUASH AND APPLE GRATIN
Serves 6.</p>
<p>Note: “In a pinch, you can substitute 11/4 cups of panko bread crumbs for fresh ones,” writes Amy Traverso. “Toss them with 2 tablespoons melted butter, plus nutmeg and garlic, then sprinkle over the apples.” From “The Apple Lover’s Cookbook.”</p>
<p>• 2 tbsp. heavy cream
• 3 tbsp. chicken or vegetable broth
• 1 medium butternut squash, peeled, seeded and cut into 1/4 -in. wide crescents and half moons
• 4 oz. Gruy</p>
<p>Do you have a good onion tart recipe? My vegetarian DIL would love that!</p>
<p>intparent, I am definitely going to try that gratin! It sounds delicious. And I will take the easy way out and use panko because a) I am lazy and b) I love panko anyway.</p>
<p>The pumpkin marscapone ravioli sounds delicious. I bet it would well received by the non-vegetarians as well. If it is too much work to make your own given all that is involved in Thanksgiving dinner, it is fairly easy to find some good, fresh pumpkin ravioli or tortellini in the stores this time of year. You can finish it off with a light nutmeg spiked cream sauce or a brown butter sauce and garnish with toasted chopped nuts like walnuts or hazelnuts, fried sage leaves and/or a sprinkle of pomegranate seeds for a little crunch and color.</p>
<p>sally305, the bread crumbs are actually pretty easy because you just use the food processor. But you can go either way. Also… I copied this from online, and forgot to add a note that you should broil it for MUCH LESS than 5-7 minutes at the end – it will burn, at least in my oven! I broil in one minute increments, checking every minute to see if it is ready to come out. I think it takes only 2-3 minutes in my oven. YMMV. :)</p>
<p>I don’t have a food processor any more! I never used it, and then when I downsized to a house with a Barbie-sized kitchen I gave it away. I love the texture of panko, anyway. And I will pay attention to your warning. I have been burned before (sorry) by following recipes literally and not watching actually watching what was happening in the broiler.</p>
<p>As long as you have a veggie version of the stuffing, that seems like the most important thing to me.
;)</p>
<p>My vegetarian D1 actually likes Tofurkey, a vegetarian turkey substitute. She doesn’t usually go in for fake meats, but Tofurkey is really just a savory tofu–which she loves–with a bit of stuffing. She makes her own vegan gravy and has the Tofurkey along with mashed potatoes, cranberries, veggie side dishes, salad, pumpkin pie, the whole works, and doesn’t miss a beat.</p>
<p>She’s also tried various nut loaves and “three sisters” (corn, beans, and squash) stews and casseroles, but she’s happiest with Tofurkey as her Thanksgiving main dish.</p>
<p>gosmom, I absolutely categorically disagree that what you consider to be a side-dish is an entree to us vegetarians. We don’t just eat bowls of vegetables, you know, we need (and like) some protein too.</p>
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<p>Yes, we make “in the bird” stuffing and an extra batch of vegetarian stuffing cooked separately. The stuffing makes it Thanksgiving for the vegetarians. But we’ve also always looked for a high-protein vegetarian main dish.</p>
<p>The butternut squash lasagne recipe I mentioned above is [url=<a href=“http://www.parade.com/200196/parade/roasted-butternut-squash-lasagna/]here[/url”>http://www.parade.com/200196/parade/roasted-butternut-squash-lasagna/]here[/url</a>]. It’s from Giada.</p>