For starters, a bit of honey (I used agave nectar), butter and garam masala is a great way to just simply cook an acorn squash. That alone was enough to make my hubby walk in and say, "WOW, it smells great in here!" The garam masala added a new depth to this fall and winter staple.
Add to that a hearty, flavorful and incredibly healthy stew and a dollop of Greek yogurt (don't skip this, as a previous reviewer said, it makes for a sum that's more than the parts) and you've got yourself a real winner. This honestly could be served as a vegan main dish for Thanksgiving or as a pretty meal for guests -- I doubt even voracious carnivores would miss the meat with this dish.
Now I am inspired to try different takes on this recipe -- using different lentils, different squash (so cute in a pumpkin), maybe putting this stew atop portobello mushroom caps ... my imagination is running wild!