Description
2 lb 4 oz/1.02 kg butternut squash, peeled and cut into medium dice
2 fl oz/60 mL olive oil
? oz/14 g salt, plus as needed
8 oz/227 g dried cranberries
14 oz/ 397 g sourdough bread
4 oz/113 g walnuts, toasted and roughly chopped
3 tbsp/9 g sage chiffonade
16 fl oz/480 mL Roasted Shallot Vinaigrette (page 32)









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