Hello vegans! There is nothing technically "wrong" with a plate of sides... but we want you to have a nice celebratory main dish too!

What you need

2 sweet dumpling or acorn squash
2 tablespoons Lemon Garlic
coarse salt and ground pepper
1 large bunch mustard greens (14 ounces), cut ½ inch crosswise
1 recipe Garlicky Coconut Quinoa
¼ cup pistachios
¼ cup dried cherries

What to do

Heat your oven to 400. Line a rimmed baking sheet with foil. Remove the stems from the squash, using a kitchen towel to grip and snap them off with your thumb. Set the squash on their sides on your cutting board and slice in half crosswise with a large chefs knife. Remove the seeds with a spoon.
 
Drizzle the halves with 2 tablespoons Lemon Garlic and season with salt and pepper. Place cut side down and roast until very tender, about 35 minutes.
 
Meanwhile, heat 1 tablespoon Lemon Garlic in a large skillet over medium. Add half of the mustard greens to the skillet. Cook, stirring, until wilted enough to fit the other half. Season with salt and pepper and cook until all of the greens are wilted.
 
Stir the Coconut Quinoa pistachios, and cherries into the greens. Pile the mixture into the squash and drizzle with more Lemon Garlic.

Serves 4