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Cheesy Butternut Squash With Sage Cauliflower Breadcrumbs.
KALE AND CARAMEL19Ingredients
70Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 3 lb. butternut squash (cubed, about 9 cups, divided)
- 1 1/2 cups whole milk
- 1 cup vegetable broth
- 3 Tbsp. sage leaves (minced fresh, divided)
- 1 cup shredded mild cheddar
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan cheese
- 1 Tbsp. white miso paste
- 1/2 tsp. sea salt
- ground nutmeg (generous shake of)
- ground cayenne (generous shake of)
- cracked pepper (freshly, to taste)
- 4 cups cauliflower florets (steamed)
- 2 Tbsp. hemp seeds
- 2 garlic cloves (minced)
- 2 tsp. olive oil
- 1 Tbsp. sage (minced)
- 1/2 tsp. sea salt
- cracked pepper (freshly, to taste)
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