Honey-roasted butternut with avocado-lime salsa, and green curry of cauliflower and beans from Cafe Paradiso Seasons: Vegetarian Cooking Season-by-Season by Denis Cotter

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Notes about this recipe

  • chefrodney on April 10, 2018

    The squash and salsa are a simple, great combination. The curry sauce is pretty good, though I started with only three chillies and the paste was still hot enough that I only used half of it; cauliflower and green bean made okay curry ingredients but I wouldn't necessarily choose them again. This recipe is basically two separate dishes that don't go together in any exceptional way.

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