Author Notes
Tell us about your recipe.its a blend of sweet and spice .gluten free and super healthy —Denise Macri
Continue After Advertisement
Ingredients
-
3 cups
Cubed buttnut squash
-
2
Diced shallots
-
4
Chopped cloves garlic
-
8
Chopped dates
-
1-2
Chopped ancho chlii I used dried and reconstitute with water
-
2 tablespoons
Lemon olive oil
-
2 tablespoons
Mission fig balsamic
-
Salt black pepper and white pepper to taste
-
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
Directions
-
Heat olive oil in pan
Add shallots.saute until translucent.add garlic dates ancho chili .turn up heat,add sherry wine...reduce and add butter.add butternut squash and broth.simmer low until squash is fork tender.add balsamic and stir well .add cooked farro,stir all ingredients together and add cheese
See what other Food52ers are saying.