Current flyer Farm Boy - Valid from 20.11 to 26.11 - Page nb 5

Products in this flyer

extra virgin olive oil knife sheet roll egg oven oil olive bowl frozen cheese slice cream butter pepper spinach fridge

Butternut Squash & Soins = ee om ray, View Full Recipe Online Ingredients Directions 500 g butternut squash, peeled, halved lengthwise 1 Preheat oven to 400°F. and sliced into pieces just shy of %” (3mm) 2 Ina medium bowl, toss peeled and sliced butternut squash with extra virgin olive oil and season with salt Salt and pepper to taste and pepper. Place on a single layer on parchment- covered sheet pan and bake for 10-12 minutes, just until soft but still firm. Remove from oven and cool 1 large Farm Boy™ Omega 3 Egg down. 2 Tbsp extra virgin olive oil 1 cup crumbled Farm Boy™ Pressed Cottage Cheese 4 tsp Farm Boy™ Garlic Flowers w Meanwhile, in a medium bowl, combine Farm Boy™ 1 tsp chopped thyme, plus a few more sprigs for garnish Pressed Cottage Cheese, Farm Boy™ Omega 3 Egg, Farm Boy™ Garlic Flowers, chopped thyme, % cup % cup grated Parmigiano Reggiano or Pecorino Romano, Parmigiano Reggiano cheese, Farm Boy” Farmstead divided Fontina, and well drained Farm Boy™ Frozen Chopped %/ cup grated Farm Boy™ Farmstead Fontina Spinach. Mix well and season with salt and pepper to taste. 3 pucks Farm Boy™ Frozen Chopped Spinach, thawed and pressed (% cup) 4 Place one sheet of Farm Boy™ Butter Puff Pastry on parchment-covered sheet. Using a rolling pin, roll out to a 10” x 13” rectangle. Using a small knife, score a 1” border all around it, without cutting all the 1 Tbsp cream or milk for brushing pastry way through. Prick all over the centre with the tines of a fork. Transfer to a sheet pan. 4% package Farm Boy”™ Butter Puff Pastry, thawed overnight in fridge oa Spread the filling all over the centre surface, leaving borders free. Arrange butternut squash, overlapping slightly, over the cheese filling. Sprinkle with remaining Parmigiano Reggiano cheese. Scatter with a few thyme sprigs. Brush edges with cream or milk. 6 Bake for 30-35 minutes, until pastry is puffed and golden brown. Cool for 10 minutes, slice and serve. , 12 EGGS SOURCE OF O| _ SIZE: LARGE POLYUNSATU] SOURCE D’ON POLYINSATUR 12 OEUFS | CALIBRE : GROS