Are you unsure how to celebrate Thanksgiving as a vegetarian? Thankfully, there are lots of options available for a meatless feast! Here is a basic menu suggestion, followed by recipes.

* Stuffed Butternut Squash (instead of turkey)
* Crispy Green Beans
* Pumpkin Dinner Rolls
* Cranberry Pear Crisp

1.) Stuffed Butternut Squash

Ingredients:

* 4 medium butternut squashes
* 3/4 cup wild rice
* 1 tablespoon olive oil
* 1 cup chopped onion
* 2 cloves minced fresh garlic
* 2 1/2 cups whole wheat bread, torn into bite-sized pieces (pack firmly into cup to measure)
* 1/2 teaspoon dried sage (or 2 teaspoons minced fresh)
* 1/4 teaspoon dried thyme
* 1 cup unsweetened orange juice
* Salt or salt-free blend to taste

How to Prepare:

• Preheat your oven to 375 degrees F.
• Cut the squash in half lengthwise and use a fruit spoon to scrape out the seeds. Place halved squash in shallow baking dishes, cut side up. Cover and bake for about 45 minutes, or until you can pierce one easily with a knife but it is still somewhat firm.
• While the squash bakes, cook the wild rice in 2 cups of water – stir rice into boiling water, reduce heat, cover and simmer for 40 minutes. Place cooked rice in the bowl.
• Sautee onions and garlic until soft. Add them to the rice in the bowl, and stir in remaining ingredients.
• Cool the squash until you can comfortably handle them, then scoop out some of the cooked flesh, leaving about 1/2 inch of flesh in each squash. Chop the scooped-out flesh and add to the stuffing mixture, then stuff the squashes. Place them in a baking dish and cover. Heat before serving in a 350 degree oven for 20 minutes.

2.) Crispy Green Beans

For a side dish, try these crisp beans that can be eaten with the fingers. To serve 4.

Ingredients:

* 2 pounds green beans (stringless tenderettes or haricot verts)
* 2 teaspoons margarine or butter
* 1/4 teaspoon dried mustard
* 1 tablespoon dried chives
* 1 tablespoon dried parsley
* 1/2 teaspoon kosher salt

How to Prepare:

• Steam green beans for 5 to 7 minutes.
• Place in a bowl and add remaining ingredients
• Toss to coat and serve

3.) Pumpkin Dinner Rolls

For 14 rolls.

Ingredients:

* 2 1/2 teaspoons baker's yeast
* 3/4 cup lukewarm buttermilk
* 1/3 cup sugar
* 7 cups flour
* 1 teaspoon salt
* 1/2 teaspoon dried nutmeg
* 3/4 cup butter
* 1 large egg
* 1 can pumpkin puree (16oz)

How to Prepare:

• Sprinkle yeast over the lukewarm milk and let sit until bubbly (about 5 minutes).
• In a separate bowl, mix the dry ingredients. Cut the butter into the flour mixture using a pastry blender or fork. Lightly beat the egg and add it to the flour mixture.
• Add the pumpkin and the milk/yeast mixture. Stir it well, then knead the dough for about 10 minutes, adding up to a cup of flour to keep dough from sticking.
• Form dough into a ball, place in greased or buttered bowl, and let it rise, covered, for about an hour (or until it's doubled in size).
• Punch dough down and form into 14 balls. Place these balls into a 10-inch spring-form pan or non-stick cake pan, cover with a clean towel and let rise about 45 minutes.
•  Bake risen rolls at 250 degrees F for about 45 minutes, allow to cool, then remove from pan and serve.

4.) Cranberry and Pear Crisp

Serve this as an unusual but seasonal dessert.

Ingredients:

* 3 medium-sized pears, cut into thin slices
* 2 tart baking apples, cut into thin slices (peel if desired)
* 1 1/2 cups fresh or frozen cranberries
* 1/2 teaspoon cinnamon
* 2 tablespoons sugar
* 2 tablespoons cornstarch

Topping:

* 1 cup flour
* 1/2 cup rolled oats
* 1 cup brown sugar
* 1/2 teaspoon cinnamon
* 1/2 cup buttery spread or butter

How to Prepare:

• Preheat oven to 375 degrees.
• In a large bowl, mix the pears, apples, cranberries, cinnamon, 2 tablespoons sugar, and corn starch. Spread into a 9-inch baking pan or pie dish.
• In another bowl, mix the topping ingredients, cutting the buttery spread/butter into the dry ingredients until crumbly. Sprinkle the topping over the fruit and bake for about half an hour.