INGREDIENTS
4 cups
Butternut squash
1/2 cup
Cilantro
2
Garlic cloves
1
Leek
1/4 cup
Lemon juice, fresh squeezed
3 tbsp
Tahini
1 cup
Farro, pearled
1/2 tsp
Allspice
1/2 tsp
Pepper
3/4 tsp
Salt
1/2 tsp
Sugar
4 tbsp
Olive oil, extra-virgin
6 tbsp
Hazelnuts
2 1/16 cups
Water
1 1/2 cups
Brussels spouts, thinly sliced