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Roasted Butternut Squash and Herbed Cannellini and Artichokes with Fennel and Parsley Salad


Roasted Butternut Squash and Herbed Cannellini and Artichokes with Fennel and Parsley Salad Recipe

Ingredients:
  • 1 fennel bulb, cored, trimmed and sliced
  • 1 large cup fresh Italian parsley leaves
  • 1/4 cup olive oil
  • juice of 1 lemon
  • 1/4 teaspoon sea salt
  • fresh ground black pepper to taste
  • 1/2 cup dried cannellini beans (1 1/2 cups cooked or 1 14 oz can)
  • 1 butternut squash, halved, seeded and scored into bite-sized pieces
  • olive oil
  • leaves from 1 sprig of fresh rosemary, or 1/4 teaspoon dried
  • leaves from 1 sprig of fresh thyme, or 1/4 teaspoon dried
  • fresh ground black pepper
  • 5 or 6 large oil-marinated artichokes, coarsely chopped
  • 1 cup cherry or grape tomatoes, halved
  • 1/2 cup dry white wine
  • small handful of torn fresh basil leaves, or 1/4 teaspoon dried
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • fresh ground black pepper
  • olive oil
  • fresh grated Parmesan cheese (optional)
Directions:
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