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Roasted Butternut Squash and Kale with Orzo, Fried Feta and Garlic Cashew Cream
Ingredients
  • subheading: SCALE:
  • 1 small butternut squash, cubed
  • ½ head tuscan kale, sliced into ribbons
  • 1 can garbanzo beans, rinsed and patted dry
  • extra virgin olive oil
  • ½ teaspoon each fresh cracked pepper, sea salt, garlic powder, smoked paprika, all purpose seasoning, dried oregano
  • subheading: CASHEW CREAM:
  • 1 cup roasted cashews, soaked
  • ½ cup cold water
  • 2 cloves garlic
  • juice of ½ lemon
  • ½ teaspoon sea salt
  • subheading: FRIED FETA:
  • 6oz block feta, sliced into planks
  • 1 to 2 tablespoon corn starch
  • extra virgin olive oil, for frying
  • subheading: ASSEMBLY:
  • orzo, cooked according to package
  • fresh herbs like rosemary and parsley, chopped
  • balsamic glaze like this one
  • roasted pine nuts
Steps
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