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Roasted Squash with Sage Buttered Sprouts, Chestnut, Almon… / Riverford
Ingredients
  • 1 butternut squash
  • oil for frying and roasting, e.g. sunflower or light olive
  • 5g dried mushrooms
  • 1 onion
  • 250g mushrooms
  • 1 stalk rosemary
  • 15g parsley
  • 6 to 8 fresh sage leaves
  • 250g Brussels sprouts
  • 1 to 2 garlic cloves
  • 4 cooked chestnuts
  • 25g flaked almonds
  • 25g butter
  • 1 tsp Dijon mustard
  • salt and pepper
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