Each family has its own tradition and there are also typical dishes that are always served on Thanksgiving. If you are the only raw food lover in your family it might be difficult to introduce something new to your relatives but you can always try. You can always make something you will be able to eat and others might even be willing to try. Salad or a raw dessert are probably the only "safe" items anyone would try, but there is so much more you could do to avoid conflicts. You definitely don't want to start a food war on Thanksgiving so if you are invited, bring your own dish, just in case and be grateful for the invitation.
For this delicious recipe I used organic butternut squash but you can use zucchini or even beets. The stuffing is quite easy to make and you can spice it anyway you want. I picked a very aromatic spice mixture that was inspired by the condiment popularized by the famous chef Ottolenghi - the rose harissa. If you are not a strict raw foodie you can make or purchase this condiment.
I added one more ingredient to my stuffing that is not listed below - my homemade raw rose petal jam. The outcome is sensational. If you wish to make your stuffing a little more "floral" in taste, add a few drops of food grade essential rose oil or a little rose water.
This delicious dish can be made at any time the ingredients are in season. It takes a little time to prepare so it is great for any holidays or a weekend gathering with family and friends.
A medium large butternut squash will give you plenty of slices. You will be able to make at least 8-10 portions. There is enough stuffing for all of them and even plenty left for garnish and to be served on the side.
Tools:
- large knife
- vegetable peeler
- citrus zester
- mandolin
- food processor or a blender
Ingredients:
for the dumpling shells
- 1 medium large butternut
- 1 tsp virgin olive oil
- 1 tsp freshly pressed lemon juice
- 1 tsp sea salt
for the stuffing
- 1 cup fresh cranberries
- 1 1/2 cup craisins
- 2 cloves garlic
- 1/8 tsp orange zest
- 1/8 tsp lemon zest
- 1 Tbsp freshly pressed lemon juice
- 1 Tbsp virgin olive oil
- 1 tsp chopped fresh mint
- 1 Tbsp chopped fresh flat leaf parsley
- 1-2 Tbsp rose harissa spice mix
- sea salt and freshly ground black pepper, to taste
for the rose harissa spice mix
- 1 Tbsp paprika powder
- 1 Tbsp hot chili powder
- 2 Tbsp powdered rose buds
- 1/2 Tbsp powdered coriander seeds
- 1/2 Tbsp powdered cumin
- 1/2 Tbsp powdered fennel seeds
- 1/2 tsp sea salt
for the dressing
- 1/4 cup virgin olive oil
- 2 Tbsp freshly pressed lemon juice
- 2 Tbsp freshly pressed orange juice
- 1 Tbsp raw apple cider vinegar
- salt and black pepper, to taste
Method:
- Wash the butternut squash. Cut off the stem and the blossom ends. Cut off the bulbous bottom part and save it for other recipes. Peel the top portion with a vegetable peeler.
- Using a sharp knife or, preferably, a mandolin, cut the butternut squash into thin rounds. In a bowl mix the slices with a little olive oil, lemon juice and salt. Set aside. This will render them soft and a little more manageable.
- In a small bowl mix all the spices for the rose harissa spice mix. There is plenty so you can save any unused amount for later. Simply transfer the mix to a jar and close tightly.
- Using a food processor or a blender, prepare the stuffing. Pulse blend cranberries, craisins and garlic. Add chopped herbs, citrus zest, lemon juice, olive oil, and spices. Blend until all is well combined. You should have a thick, slightly coarse mixture. Adjust the taste as needed.
- In a small bowl whisk the dressing and set aside.
- To assemble the dumplings, lay out half of the slices on a flat surface. Add about a teaspoon of the stuffing to each and cover with another slice. Use a pasta stamp to lightly press the edges.
- Portion out the dumplings on individual appetizer plates. Drizzle with dressing, add a dollop of the stuffing and garnish with fresh parsley leaf. Serve right away and enjoy them in good company!
Note: If you are using frozen cranberries, thaw them and let them drain completely. Also, I used craisins that were sweetened with apple juice. I did not need any additional sweetener. If you decide to use dehydrated, unsweeten cranberries, add some raw honey or a few medjool dates to make the stuffing slightly sweet. The combination of flavors is quite amazing: sweet, tart, fruity and spicy. Try to aim for it.
Whishing everyone a wonderful Thanksgiving - in radiant health, passionately raw - Dominique
Dominique Allmon©2025