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Roasted Vegetable Cornucopias With Gravy

If there's one holiday when it's great to be a vegetarian, it's Thanksgiving.

After all, it started as a harvest celebration, held to show gratitude for the bounty of the fields.

This year, delight family and friends with individual vegetable-filled cornucopias. These spectacularly symbolic entrees taste as good as they look – and will have even the staunchest defenders of the turkey tradition saying, “Bye-bye, birdie.”

 

Roasted Vegetable Cornucopias With Gravy

8 servings

• 1 large egg
• 1 (17.3-ounce) package prepared puff pastry (2 sheets), thawed
• 2/3 cup Holiday Gravy (see accompanying recipe)

ROASTED VEGETABLES

• 2 cups cauliflower florets
• 2 cups baby zucchini, or 1/2 pound regular zucchini, halved and cut into 1-1/2-inch chunks
• 2 cups baby pattypan squash or 1/2 pound regular pattypan squash, cut into 1-1/2-inch chunks
• 1 cup baby carrots
• 12 purple pearl onions, peeled and halved
• 6 ounces cremini mushrooms, trimmed
• 1/4 cup olive oil
• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh marjoram
• 1 tablespoon chopped fresh thyme

Preheat the oven to 425 degrees. Coat two baking sheets with cooking spray.

To make Cornucopias: Tear off eight 18-inch-long sheets of heavy-duty foil. Fold each sheet into quarters. Form each quarter into cone; bend “tail” if desired.

Beat egg with 1 tablespoon water and pinch of salt in a small bowl. Place 1 puff pastry sheet on lightly floured work surface. Refrigerate second sheet until ready to use. Gently pull ends of puff pastry to stretch it out to 10 inches wide. Cut pastry sheet into 20 strips each 1/2 inch wide. Loosely wrap one strip around pointed end of first foil cone, and spiral strip around cone, overlapping edges as you wrap. When strip runs out, brush end with egg wash, then press on second strip to adhere. Continue wrapping cone with four more pastry strips, “gluing” them with egg as you go. Repeat with remaining strips, cones and remaining pastry sheet.

Place cones on their sides on one baking sheet. Brush all over with remaining egg wash. Bake 20 to 25 minutes, or until golden brown. Cool on baking sheet.

To make Roasted Vegetables: Increase oven heat to 450 degrees. Toss together all ingredients in large bowl. Season with salt and pepper. Spread on second baking sheet. Roast 30 to 35 minutes, or until browned and tender, turning every 10 minutes to cook evenly. Transfer to large bowl.

To assemble Cornucopias: Gently pull the foil cones away from insides of the cooled Cornucopias and discard. If desired, toss vegetables with 2/3 cup Holiday Gravy (recipe follows). Spoon into Cornucopias, and serve.

Per serving: 453 calories, 8 g protein, 32 g fat (7 g saturated), 35 g carbohydrates, 7 mg cholesterol, 571 mg sodium, 3 g fiber.

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