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Makes
4
Writer Notes
Present us about your recipe.its a blend of sweet and spice .gluten free and mountainous wholesome —Denise Macri
Substances
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3 cups
Cubed buttnut squash
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2
Diced shallots
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4
Chopped cloves garlic
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8
Chopped dates
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1-2
Chopped ancho chlii I gentle dried and reconstitute with water
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2 tablespoons
Lemon olive oil
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2 tablespoons
Mission fig balsamic
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Salt sunless pepper and white pepper to model
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2 cups cups
Cooked farro
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3 tablespoons
Unsalted butter
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1/2 cup
Vegetable broth
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1/4 cup
Splash sherry wine
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1/3 cup
Grated asiago cheese
Directions
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Warmth olive oil in pan
Add shallots.saute unless translucent.add garlic dates ancho chili .flip up heat,add sherry wine…lower and add butter.add butternut squash and broth.simmer low unless squash is fork soft.add balsamic and creep successfully .add cooked farro,creep all substances collectively and add cheese