A RESTAURANT’S TAKE
Butternut squash gravy adds color and flavor to this vegetarian entree.
It’s no easy feat to please patrons who range from lifelong vegetarians to occasional forgoers of meat to committed vegans. Under chef Bala Shanmugam, formerly of Red Lentil in Watertown, Green Leaf in Framingham is trying to meet that challenge. Cashew polenta, one of the winning entrees on Green Leaf’s menu, employs a silky butternut squash sauce to dress up toothsome cornmeal cakes studded with tender cashew pieces and adorned with sauteed spinach.
GREEN LEAF 665 Cochituate Road, Framingham, 508-309-3009, greenleafveg.com