This hearty vegetarian meal is full of flavor and won’t leave you feeling hungry.
One of the main challenges with vegetarian food is making sure a dinner feels hearty enough.
Serve with a crisp white wine like dry Riesling or Vinho Verde.
Photo: Greg DuPree
This recipe was developed by Adam Dolge.
Ingredients
3tablespoonsolive oil, divided
2acorn squash (about 2 lb.
pieces
4ouncescrumbled goat cheese, divided
5ouncesmixed greens
1teaspoonlemon juice
Directions
Preheat oven to 425F.
Remove from oven; turn cut side up.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high.
Add mushrooms and shallot; cook, stirring occasionally, until tender, about 5 minutes.
Add spinach; cook until wilted, about 1 minute.
Season with 14 teaspoon salt and 18 teaspoon pepper.
Remove from heat and fold in bread and cheese.
Increase temperature to high broil.
Broil until lightly browned, 3 to 5 minutes.
Toss greens with lemon juice and remaining 1 tablespoon oil, 14 teaspoon salt, and 18 teaspoon pepper.
Serve salad with squash.
2,000 calories a day is used for general nutrition advice.
