A Restaurant’s Take

Cashew polenta at Green Leaf in Framingham

Butternut squash gravy adds color and flavor to this vegetarian entree.

Josh Reynolds


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,

Loading comments...
Real journalists. Real journalism. Subscribe to The Boston Globe today.
We hope you've enjoyed your free articles.
Continue reading by subscribing to for just 99¢.
 Already a member? Log in Home
Subscriber Log In

We hope you've enjoyed your 5 free articles'

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of
Marketing image of