Butternut squash farinata with arugula salad and pomegranate vinaigrette from Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine (page 59) by Tal Ronnen and Scot Jones and Serafina Magnussen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hyperbowler on January 11, 2017

    What the heck does "finely diced? mean?" I assume it means small dice = ¼ x ¼ x ¼ inch (6x6x6 mm). For a more flavorful top after you take it out of the oven, I recommend brushing the top with 1 Tbs. olive oil, tossing it under the broiler for extra browning, and sprinkling with some extra salt. Also, to minimize clumps, sift the chickpea flour before mixing it with the other ingredients.

  • saveur on December 19, 2015

    I swapped sage instead of the parsley and it was lovely. Not difficult to make. Took a bit longer to bake, though

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