red squirrel poking its
head through a crack in the shed
where bird food is stored
source, 4 servings
2 lbs cubed butternut squash, 3 sliced shallots, 1/2 stick vegan butter, 1 T sage, 1 T rosemary, s&p, pinch red pepper flakes, 1/2 c white wine, 3 c broth, 2 c ditalini, zest & juice of 1 lemon, vegan parm & ricotta
brown butter; add shallots, herbs, spices, cook 2 minutes; add squash, cook on high heat until softening, browning, caramelizing; add broth, wine, pasta, cook until done; add lemon juice, top with cheeses, zest, more herbs & spices
haikuveg 