Curried butternut cubes baked in a flakey crust and served with black bean salad on the side.
Vegetables: Butternut Squash; Onion [Heron Pond Farm, S Hampton NH]
Grain: Wheat Flour [Alprilla Farm, Essex, MA]
Legume: Black Turtle Beans [Baer’s Beans, ME]
Spices: Sunflower Oil; Coriander; Cumin; Curry; Turmeric; Garlic
Tools Required: Oven, Baking Sheet; Pan, Stovetop
Prep Time: 30 min