Autumn: roasted squash, sage, and hazelnut
Salt, Fat, Acid, Heat, p. 232
Ingredients
- Kale
- Butternut squash
- Extra-virgin olive oil
- Red onion
- Red wine vinegar
- Torn croutons (page 236)
- Neutral-tasting oil
- Sage leaves
- Hazelnuts
Capture the full recipe from the book
Open Salt, Fat, Acid, Heat at page 232 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
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