Here is a snapshot of a meal that I made at holiday time for the James Cromwell family many, years ago.

Although I don’t have a recipe for this one, I can tell you how I made it.

Stuffed Acorn Squash
First I baked acorn squash whole, until tender, de-seeded the squash, and cut off the tops to make them look like hats, covering the filling.
Basically the filling is made up of any grain, such as brown rice or quinoa. Cook the grain to twice the amount of water until light and fluffy.

Add the cooked grain to a medium size bowl.
Sautee diced onions, sliced mushrooms and garlic in some olive oil until golden brown.
Add some dried cranberries and mix all of the above together.
Mince small amount of fresh sage, rosemary and thyme to the mixture.
I added about one cup of the following pimento cheese recipe to the mixture to add more flavor. Season to taste.

If you prefer to use a packaged organic stuffing mix, then prepare the mix to the directions and after sautéing the mix, stuff the Acorn Squash. You can still add the dried cranberries and the pimento cheese to make the stuffing more unique.

On the platter pictured there is also Tofurkey, and sliced baked yams. Tofurkey can be purchased at Whole Foods or natural food stores.

Pimento Cream Cheese
This cream cheese recipe holds great stuffed in a cucumber shell and wrapped in both saran wrap and tin foil overnight. With a serrated knife cut thin slices and garnish for serving on an appetizer platter. Or you can spoon it in a tomato shell on lettuce leaves.
1 cup red pepper (1/2 large) rough chop
1 teaspoon garlic, rough chop
1 cup cashew nuts
1/3 cup lemon juice
1 teaspoon sea salt

1. Blend all of the ingredients in a high powered blender until smooth and creamy.
2. Allow for set up in the refrigerator to resemble the texture of cream cheese.

Yield 1 cup

Exerpted from the book VEGAN BITE BY BITE by Marilyn Peterson