From Veganomicon, this recipe put my "left-over from Thanksgiving" chestnuts to use. I purchased ready-to-eat to save time but incidentally, there is a guy across the street that sells them hot and fresh. I will keep it in mind for next time!
I did not have ground coriander but googled a coriander substitute and settled on a mixture in the same amount of tarragon and dill. Yum.
My squash needed double the time in the oven to cook. Maybe my oven is off?!
No comments:
Post a Comment