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Roasted butternut squash with roasted onions topped with a garlicky cilantro and parsley chutney, served over short grain brown rice <br /><br />
The Veggies: Butternut Squash [Lost River Farm, Natick, MA], Onion, Garlic [Heart Beets Farm, Berkley, MA]; Basil [Duck Hollow Farm, Sherborn, MA] Spinach [Natick Community Organic Farm, Natick, MA] <br /><br />
Protein: Lentils<br /><br />
Grain: Long Grain Brown Rice<br /><br />
Spice: Garlic; Ginger Capers; Black Pepper; Aleppo Pepper <br /><br />
Vegan, Gluten-Free<br /><br />
Tools Needed: Oven; Sheet Pan; Stovetop, Pot (or rice cooker)<br /><br />
Ready In: 30 Min.<br /><br />