First Course; Mixed Escarole and Radicchio topped with fresh shaved fennel, cara cara orange segments, crumbled candied pecans, goat cheese, served with a side of citrus vinaigrette.
Second Course; Acorn squash seasoned and roasted with Vermont maple syrup, stuffed with house made Farro, cranberries, apples, carrots, celery, Spanish onions and crumbled Pig Rock garlic, rosemary chicken sausage. Finished with a sage, rosemary brown butter and fresh parsley.
Instructions –
Let dinner set for 20 minutes out of fridge to take chill off
Pre-heat oven to 350 degrees
Bake with lid on for 20-25 minutes until hot and squash is fully cooked
NECM is a home delivery service connecting you to local, premium groceries and produce delivered directly to you. Create your account and receive $20 off your first order!
Once you create your account, you will receive a confirmation email with login details.
