Roasted Acorn Squash with Herbed Beluga Lentil, Mushroom & Chestnut Filling

If you are looking for a rich and tasty plant inspired (vegan) dish, I thoroughly recommend this. The filling can be made up to two days in advance and heated on the stovetop while the squash roasts. It can also be served as a side by cutting the squash into quarters and ladling the filling over them. Either way it’s a lovely celebration of warming fall flavors.

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