INGREDIENTS
1 1/2 cups
Butternut squash
1/4 cup
Cilantro, fresh
1/4 cup
Cranberries, dried
6 cloves
Garlic, roasted
1
Jalapeno
1
leaves small bunch Kale
1
Lime
6
Sage, leaves
1 tbsp
Honey
1 1/2 tsp
Active dry yeast
1 tbsp
Brown sugar
1 1/2 cups
Flour
1/2 tsp
Pepper
3/4 tsp
Salt
1
Salt and pepper
5 tbsp
Olive oil
1 tbsp
Pine nuts
2 tbsp
Butter
8 oz
Fontina cheese
3 tbsp
Parmesan, grated
1/2 cup
Water