Are you on the lookout for a meatless Monday autumn inspired meal? Your search is over. Tonight dig into a generous portion of a roasted acorn squash that is filled with a fantastic stuffing made with mushrooms, fresh cranberries, onions, toasted bread crumbs, pecans, currants, and minced sage. Totally delish! We love how hearty this dish is and the play between savory and sweet. The acorn squash is paired with a serving of the Tuscan vegetable soup. In each spoonful you will find cannellini beans, tomatoes, carrots, celery, spinach, onions and zucchini. All simmered in a vegetable stock seasoned with garlic, thyme, sage and parmesan. Together this duo makes meatless dining a real breeze.

This meal is ready to warm and enjoy.

Contains dairy

Contains gluten

Meatless

Ingredients: acorn squash, cranberries, currants, butter, shiitake, oyster mushrooms, crimini, onion, sage, bread, pecans

Ingredients: Cannellini beans, oil, onion, carrot, celery, zucchini, garlic, thyme, sage, salt, black pepper, stock, tomatoes, spinach, parmesan