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Recipe: Butternut Squash with Pepita Cilantro Vinaigrette
- 1 lb butternut squash, cubed
- 2 cups jicama, chopped into small cubes
- 1/2 medium avocado, cubed
- 3 tbsp fresh lime juice
- 2 tbsp ground cumin
- 1 tbsp olive oil
- 3/4 tsp ground coriander
- 1/8 tsp cayenne pepper
- 3 tbsp pepitas
- 1 cup wheat berries, soaked overnight and boiled for 1 hour
Directions:View on Eats Well With Others
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