INGREDIENTS
2 kgs
butternut squash
4 tbsps
olive oil
2 tsps
cumin seeds
2 tsps
ras el hanout
1 pinch
chilli flakes
2
red onions
4
whole garlic cloves
1 kg
baby spinach
250 gs
ricotta
50 gs
pine nuts
200 gs
goat cheese
350 gs
plain flour
50 gs
polenta
150 gs
butter
60 gs
vegetarian parmesan
1 medium
egg
1