Roasted butternut squash and spinach with toasted almond dressing from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • sosayi on October 02, 2018

    I loved this combination of roasted squash ( I used buttercup) and the almond dressing. Very easy to make, but with great rewards. Cooking the almonds in olive oil and seasoning with salt and pepper doesn't seem like it would do much, but it somehow does. It's nutty, toasty, and rich. I didn't have spinach, but can see that being a good addition next time.

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