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Roasted Squash and Mixed Sprouts Bowl Recipe - Jessica Koslow | Food & Wine

Date Added: 10/18/2020    Source: www.foodandwine.com

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Ingredients
  • 2 medium Delicata squash (1 1/4 pounds each)—halved lengthwise, seeds removed and reserved, and squash cut into 2 1/2-inch triangles
  • 1/4 cup plus 2 1/2 tablespoons extra-virgin olive oil
  • 2 teaspoons Aleppo pepper
  • Kosher salt
  • Black pepper
  • 1 teaspoon coriander seeds
  • 2 cups lightly packed cilantro leaves
  • 1 cup lightly packed parsley leaves
  • 1 garlic clove, minced
  • 1 teaspoon minced serrano chile
  • 1 1/2 teaspoons finely grated lime zest
  • 1/4 cup ice water, plus 2 large ice cubes
  • 2 cups mixed sprouts, such as alfalfa, mung bean and lentil
  • 1/2 cup pomegranate seeds
  • 1 cup lebneh
  • Maldon salt, for sprinkling

View the full recipe at foodandwine.com

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