INGREDIENTS
1/2 lb
Ground turkey
2
butternut squashes
8 oz
Baby arugula
1/4 cup
Flat leaf parsley, Leaves
1
Onion, large
1/4
Red onion
4
Sprigs Thyme, Fresh
1
Egg
1 tbsp
Tomato puree
1 tbsp
Worcestershire sauce
1
Black pepper, Freshly Ground
1
Kosher salt
1
Salt and freshly ground black pepper
1
Olive oil
1/4 cup
Olive oil, Extra Virgin
2 tbsp
Red wine vinegar
1/4 cup
Pistachios
1/2 cup
Panko
1/4 cup
Parmigiano-reggiano
1
Salad