Heirloom Wheat Zucca with Butternut Squash, Kale and Cannellini Beans
Ingredients16oz Pastificio Boulder Heirloom Wheat Zucca 2lbs of butternut squash, cubed 1/2 cup extra virgin olive oil1 medium yellow onion, finely chopped 2 celery ribs, finely chopped 5 garlic...
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Cooking tools:
- Cast iron pot
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Can opener
- Colander
- Stove
- Pot
- Spoon
- Ladle
- Grater
- Serving bowl
Ingredients
- 16oz Pastificio Boulder Heirloom Wheat Zucca
- 2lbs of butternut squash, cubed
- 1/2 cup extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 celery ribs, finely chopped
- 5 garlic cloves, minced
- 1 can Cannellini beans, drained
- 4 cups stemmed and roughly chopped lacinato kale
- 4 cups vegetable broth
- 2 cups water
- Salt, black pepper and red pepper flakes
- Fresh sage leaves, finely chopped
- Parmigiano Reggiano, freshly grated
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