Chargrilled Mushrooms Recipe
butternut squash, cauliflower purée, farro, pumpkin seed pesto
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Ingredients
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Mushrooms
Butternut Squash
Cauliflower Purée
Farro
Pumpkin Seed Pesto
Method
Chargrilling Mushrooms
- 1
- 2
- 3
Preparing Butternut Squash
- 4
Peel and Cube the Squash
Peel the butternut squash, cut it in half, remove the seeds, and cube it into bite-sized pieces.
- 5
Season and Roast
Toss the cubed squash with olive oil, salt, black pepper, and cinnamon. Spread on a baking sheet and roast in a preheated oven at 400°F (200°C) for 25-30 minutes until tender.
Making Cauliflower Purée
- 6
Cook the Cauliflower
In a pot, combine cauliflower florets and vegetable broth. Bring to a boil and then reduce heat, simmering until the cauliflower is tender, about 10-15 minutes.
- 7
Blend the Purée
In a blender, add the cooked cauliflower, cream cheese, garlic, and salt. Blend until smooth and creamy. Adjust seasoning if necessary.
Cooking Farro
- 8
Rinse the Farro
Rinse the farro under cold water to remove any debris.
- 9
Cook the Farro
In a pot, bring water to a boil, add salt, then add the rinsed farro. Reduce heat and simmer for about 25-30 minutes or until tender. Drain any excess water if necessary.
Making Pumpkin Seed Pesto
- 10
Blend the Ingredients
In a food processor, combine pumpkin seeds, basil leaves, garlic, olive oil, parmesan cheese, and salt. Blend until smooth.
- 11
Adjust Consistency
If the pesto is too thick, add a little more olive oil to reach your desired consistency.
