A RESTAURANT’S TAKE Butternut squash gravy adds color and flavor to this vegetarian entree. By Ellen Bhang | November 02, 2014 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 […]
