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Vegetarian Thanksgiving Recipes (Slide 18)

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This roast pumpkin with a mushroom-and-bread stuffing is a beautiful vegetarian entree for the holidays. Use a small pumpkin if you can find one, but a winter squash like kabocha or buttercup also works. For a special garnish, save the seeds from the pumpkin, toss them with spices and roast them. If you use a squash, opt for store-bought pepitas; the squash seeds are too woody to eat.

Recipe: Roasted Stuffed Pumpkin with Spiced Pumpkin Seeds

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Wild Mushroom & Barley Risotto

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Winter Squash Risotto

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Roasted Pear-Butternut Soup with Crumbled Stilton

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Mushroom & Leek Galette

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Twice-Baked Goat Cheese Soufflés on a Bed of Mixed Greens

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Sweet Potato, Red Onion & Fontina Tart

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Wild Rice Pilaf with Sweet Potatoes & Brussels Sprouts

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Roasted Pumpkin-Apple Soup

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Savory Carrot & Tarragon Tart

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Roasted Fall Vegetables in Cheddar Crust

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Kale Salad with Preserved Lemon & Walnuts

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Sweet Potato & Turnip Mash with Sage Butter

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Savory Corn Pudding

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Roasted Turnips & Butternut Squash with Five-Spice Glaze

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Cabbage & Mushroom Galette

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Galette with Kabocha Squash & Kale

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Maple-Lime Roasted Sweet Potatoes

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Roasted Beet & Horseradish Relish

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Creamed Spinach Casserole

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