Elegant yet comforting, this side dish has layers of flavor thanks to the earthy-sweet squash and raisins, the fresh spinach, and the rich salty toasty top notes from the cheese and nuts.
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Love this recipe. It's so much more than you'd imagine from looking at the recipe. The lemon, the pine nuts... oh yum. After the first time I made it, I roasted the squash in the oven on parchment instead of sauteing it because it was messy and a bit of a nuisance. Do the squash ahead of time if you like. (I use romano in place of parmesan.)
Just made this tonight, it was interesting. Would definitely make again. I used craisins instead of regular raisins, (Personal preference.) I think that next time I will make the butter a while before hand and just heat up when I need it. I think that orange or lime zest would do just as well with this recipe. Since I only had raw pine nuts, I toasted them quickly before I started, so I think also next time I will do that sometime before I actually start cooking. (In a pan without anything but the nuts...it only takes a few minutes.)
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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