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Pasolivo California Olive Oil

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Brown Butter Farro, Masala Spiced Acorn Squash, Hazelnuts, Dried Blueberries & Currants

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INGREDIENTS:
For the Farro:
• 2 quarts water
• 1 lb Farro
• 2 oz dried blueberries
• 2 oz dried currants
• 2 oz toasted hazelnuts

For the Acorn Squash:
• 2 medium acorn squash
• 2 Tbsp graham masala spice
• 1/4 cup Pasolivo Barrel Aged Bourbon Maple Syrup
• 2 Tbsp Pasolivo Tangerine Olive Oil
• Black pepper
• Sea salt

Garnish:
Savory herbs, thyme, rosemary, or fried sage
DIRECTIONS:
Preheat oven to 375. Slice acorn squash in half lengthwise and remove the seeds. Slice each half into six pieces lengthwise. Place on a baking sheet. Dust with masala, salt and pepper. Drizzle maple syrup and Tangerine olive oil. Place in the oven cook for 20 min. then flip the squash over and roast for another 15 minuets.

Bring water to a boil in a stock pot with 2 Tbsp. Add sea salt and farro and boil on medium high heat for about 20 minuets. While the farro is cooking place the butter in a medium saucepan. Cook over high heat until light brown and foaming.

Drain the the farro in a colander. Place in a bowl add brown butter, blueberries, currants hazelnuts and season with salt and pepper.

Transfer the farro to a serving platter and top with the acorn squash and herbs.
 
 

Contact

8530 Vineyard Drive
Paso Robles, CA 93446
Phone: 805.227.0186 FREE
Fax: 805.226.8809
Email: info@pasolivo.com

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