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Makes
4
Author Notes
Dispute us about your recipe.its a combination of candy and spice .gluten free and gargantuan healthy —Denise Macri
Substances
3 cups
Cubed buttnut squash
2
Diced shallots
4
Chopped cloves garlic
8
Chopped dates
1-2
Chopped ancho chlii I mature dried and reconstitute with water
2 tablespoons
Lemon olive oil
2 tablespoons
Mission fig balsamic-
Salt black pepper and white pepper to model
2 cups cups
Cooked farro
3 tablespoons
Unsalted butter
1/2 cup
Vegetable broth
1/4 cup
Splash sherry wine
1/3 cup
Grated asiago cheese
Instructions
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Warmth olive oil in pan
Add shallots.saute till translucent.add garlic dates ancho chili .flip up heat,add sherry wine…minimize and add butter.add butternut squash and broth.simmer low till squash is fork refined.add balsamic and dart well .add cooked farro,dart all substances collectively and add cheese
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