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Simple and FABULOUS. Recipe found in Food Network Magazine Nov 2010. This could easily be made vegan by using vegan margarine which is what I did. The first time I made it I made it as is and loved it. Second time I added chinks of butternut squash and used walnuts in place of pine nuts and then topped it with manchego shavings.....delish! We eat this as a main course.
Units: US | Metric
Serving Size: 1 (169 g)
Servings Per Recipe: 4