Worthy of center-table at your vegan Thanksgiving feast, this savory casserole dish is the perfect recipe to warm up a cold night. Hearty vegetables are roasted over a bed of lentils and topped with an umami-rich homemade gravy. The acorn squash is roasted with the peel on, creating a lovely texture in the final dish. Cinnamon and sage add an autumnal flair to the creamy sauce, while dried cranberries and pine nuts provide a delicious crunchy topping. It tastes the best fresh, so gather your family and dig in!
Tip: If you want to start this recipe a day ahead, you can prep the casserole (Steps 1-2), make the gravy (Steps 4-5), and pop both into the refrigerator. On the day of, roast the casserole (Step 3), reheat the gravy, and follow Step 6 to put it all together.
