INGREDIENTS
1
Butternut squash or other firm-flesh winter squash, small
1
small bunch Flat leaf parsley
1
Lemon, organic
250 g
Lumaconi
1
Sea salt, Fine
1
Sea salt, Coarse
1
Olive oil
1
jar 100 grams (3 1/2 ounces) cooked peeled chestnuts from, cooked
150 g
Cheese