Harvest dinner { stuffed squash rings }

Lately, I have not been cooking as much as I should and want to. I suppose it could be that my heart is not in it, but today I am feeling it. I went to the grocery store with no particular menu in mind. Here's what I grabbed:

• dates
• squash
• sweet potato
• brussel spouts
• cremini mushrooms
• apples
• parsley
• almonds

The rest was pretty much just a process of elimination. I had a few things kick'n around that needed to get used. What is the the essence of an autumn dinner?

Squash and brussel sprouts, of course.

I don't actually have a stuffed squash rings recipe, but in my mind I could already see it. I combined  basmati rice and lentils with some sautéed onion and celery, dried cranberries, sage, and balsamic vinegar. A sprinkle of salt and pepper, and a swirl of maple syrup and that pretty much sums up the filling of the squash rings. I peeled the squash, stuffed and cooked it on a baking sheet with a little water and covered them with foil.

Toss in some roasted veggies, mashed up potatoes, and a "very" cremini mushroomy gravy and voila, one home-cooked-super-comfy-harvest thanksgiving dinner. I am very happy with my process in creating this meal and even more impressed with the results. Yum! I would definitely serve up this vegan delight in my restaurant (some day)!