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4 Comments

  1. Used this recipe last night as the main part of our Thanksgiving meal. Heaven! Served it with the Easy Vegan Stuffed Mushrooms and the One-Pot French Lentil Stew with Mushrooms and Sage. Added a small side salad with toasted walnuts, pomegranate pips and a mustard-maple dressing. Oh my! Thank you so much for your lovely recipes.






  2. I especially love the method of roasting the pumpkin! Also, the dish you serve the pumpkin-humus-farro on was my first ever set of stoneware in the late 1970s: Horizon by Otagiri. It was lovely to see it again.