INGREDIENTS
4 smalls
sugar
1 large
kabocha squash
1 serving
olive oil
1 serving
kosher salt
30 mls
olive oil
450 gs
shiitake mushrooms
1 serving
kosher salt
225 gs
lacinato kale
60 gs
unsalted butter
2 media
shallots
1 medium clove
garlic
2 tbsp
fresh thyme leaves
60 mls
sherry
15 mls
sherry vinegar
475 mls
heavy cream
240 mls
whole milk
1/2 tsp
ground cinnamon
1/2 tsp
paprika
1/4 tsp
ground nutmeg
1/4 tsp
ground ginger
1 pinch
ground cloves
1 serving
kosher salt
40 gs
red miso paste
30 mls
honey
15 mls
water
285 gs
rustic bread
120 gs
pepitas
90 gs
pecans
225 gs
gruyere cheese
1
1
1
1
1