Roasted Acorn Squash with Truffled Lentil & Mushroom Stuffing


Savory, hearty, and satisfying, this dish makes for the perfect vegetarian entrée. Nutty acorn squash, meaty mushrooms and lentils, creamy Parmesan, and aromatic truffle oil combine to make a truly satisfying meat-free entrée.  It feels festive enough to serve as a stand-in for the standard turkey on Thanksgiving, and smells so delicious that the carnivores around the table will clamor for a bite.

For the recipe, visit Robyn Moreno’s site.

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