recipes | Undergraduate Library Blog - University of Illinois at Urbana-Champaign

Ingredients

• 1 3- to 4-pound butternut squash, peeled, seeds and pith removed
• 1 medium onion, grated
• 1 cup matzo meal
• ½ cup chopped fresh sage
• 5 large eggs
• 1 teaspoon Diamond Crystal kosher salt
• ½ teaspoon freshly ground black pepper
• 4 tablespoons light sesame oil
• A pinch of sea salt
• ¾ cup onion, sliced into thin half-moons
• 4 garlic cloves (optional)
• 1 tablespoon soy sauce
• 1 teaspoon apple cider vinegar
• 1 teaspoon rice or agave syrup
• 2 tablespoons unbleached plain/all-purpose flour
• 1 cup water
• 2 teaspoons Dijon mustard
• Crushed black pepper
• 2 tablespoons chopped herbs
• 6 medium leeks, white and pale green parts only
• 1 large lemon
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• cup Gluten-Free Bread Crumbs
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper