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Ingredients
US|METRIC
4 SERVINGS
- 2 butternut squash (large, deseeded and cut into wedges)
- 100 grams buckwheat flour
- 1 egg (large free range organic)
- 200 grams grated Parmesan
- 3 cloves garlic (peeled and thinly sliced)
- 4 Tbsp. rapeseed oil
- 200 mL crème fraîche
- 100 grams sugar snap peas
- 100 grams peas
- 3 handfuls spinach
- 150 mL vegetable stock
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