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Sautéed Dates with Roasted Butternut Squash, Wheatberries and Blue Cheese
Ingredients
  • ¾ cups wheatberries or farro, rinsed
  • 1 garlic clove, skin removed
  • 3 cups chopped butternut squash (500g/1lb)
  • ½ teaspoon ground cinnamon
  • 3 to 4 tablespoons olive oil
  • 6 medjool dates, seeds removed and quartered
  • 2 cups baby arugula leaves
  • handfuls flat leaf parsley leaves, torn (about ½ cup)
  • ½ lemon
  • 3.5 ounces blue cheese (stilton or gorgonzola are my fave), crumbled
  • handfuls toasted walnuts, roughly chopped (about ¼ cup)
  • Sea salt and black pepper
Steps
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