1 medium acorn squash, unpeeled, cut into 3-inch pieces
4 carrots, peeled and cut into 3-inch pieces
1 cup fresh or frozen pearl onions, peeled if fresh (about 20)
24 oz. cremini mushrooms, cut into halves (divided)
½ medium onion, cut into ¼-inch dice (1 cup)
15 garlic cloves, minced (about 2½ tablespoons)
1 3-inch cinnamon stick
4 dried bay leaves
3 tablespoons oat flour or whole wheat flour
3 tablespoons tomato paste
¼ cup reduced-sodium tamari or soy sauce
¼ cup lemon juice
¼ cup finely chopped fresh parsley, divided
2½ tablespoons finely chopped fresh thyme leaves
2½ tablespoons finely chopped fresh sage leaves
2 tablespoons pine nuts
2 tablespoons dried cranberries, chopped
In a 13×9-inch casserole dish, spread lentils out in an even layer. Set aside.
In a sauté pan, bring 1 cup of the broth to boiling; add cauliflower, squash, and carrots. Cover and steam over medium-high 10 minutes, until vegetables are almost cooked. Using a slotted spoon, transfer the vegetables to the casserole dish, leaving the liquid in the sauté pan. Spread vegetables over lentils. Top with pearl onions and half of the mushrooms.
Preheat oven to 500°F. Roast casserole for 30 minutes or until vegetables are browned on top.
For gravy, to the sauté pan, add the remaining mushrooms, the diced onion, garlic, cinnamon stick, bay leaves, and ½ cup of the broth. Cook 10 minutes over medium until onion is tender.
Discard cinnamon stick and bay leaves. Transfer sautéed mushroom mixture to a blender; add the remaining broth, the flour, tomato paste, tamari, and lemon juice. Blend into a smooth sauce. Return sauce to sauté pan. Stir in fresh herbs, reserving some parsley for garnish. Cover and cook over medium-low 20 minutes, stirring occasionally.
Remove casserole from the oven. Pour hot gravy over the top; garnish with pine nuts, reserved parsley, and the cranberries. Serve right away.