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Roasted Heirloom Pumpkin and Squash with Ricotta Salata and Pomegranate Seeds
- 1 heirloom pumpkin
- 1 squash, any variety will do
- 2 tbsp olive oil
- salt and pepper to taste
- 1/2 cup ricotta salata
- 1/2 cup pomegranate seeds
- For the Fried Rosemary1/2 bunch rosemary, broken into 1 inch pieces
- 1/4 cup olive oil
- For the brown butter3 tbsp unsalted butter
Directions:View on Whats Gaby Cooking
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