winter squash salad
winter squash salad with cannellini beans, garlic, bay leaf, acorn, garlic, red onion, olive oil, sea salt, freshly ground black pepper, ground cumin, paprika, sumac, sardines, gluten free bread, parsley, red wine vinegar, microgreens
cannellini beans, garlic, bay leaf, acorn, garlic, red onion, olive oil, sea salt, freshly ground black pepper, ground cumin, paprika, sumac, sardines, gluten free bread, parsley, red wine vinegar, microgreens
- 1.0 cup cannellini beans
 - 1.0 garlic
 - 1.0 bay leaf
 - 0.5 acorn
 - 2.0 clove garlic
 - 0.5 red onion
 - 4.0 tablespoon olive oil
 - 1.0 teaspoon sea salt
 - 1.0 teaspoon freshly ground black pepper
 - 1.0 teaspoon ground cumin
 - 0.5 teaspoon paprika
 - 0.5 teaspoon sumac
 - 2.0 sardines
 - 2.0 slice gluten free bread
 - 1.0 tablespoon parsley
 - 1.0 tablespoon red wine vinegar
 - 0.5 cup microgreens

- place the dried beans in a kitchenaid 7 ply 3.
 - 0 quart low casserole with lid.
 - cover with water.
 - cover with the lid and refrigerate overnight.
 - add a bay leaf and garlic head to the low casserole with beans.
 - add more water if necessary.
 - we need the beans to be covered by 1'' of water.
 - bring the liquid to a boil over medium heat.
 - reduce heat to low and simmer the beans for an hour or until tender, but not mushy.
 - drain the beans.
 - discard the bay leaf and garlic.
 - preheat the kitchenaid single wall oven to 400deg f.
 - toss the squash, garlic clove, red onion, 3 tablespoons olive oil, sea salt, black pepper, cumin, paprika, and sumac together on a kitchenaid jelly roll pan.
 - roast the squash for 40 minutes or until tender and caramelized.
 - place the bread in a kitchenaid pro line series 16 cup food processor and pulse until you have chunky breadcrumbs.
 - in a kitchenaid 10'' skillet, heat the remaining olive oil over medium heat.
 - add the sardines or anchovy paste and cook for a minute until it crumbles into the olive oil.
 - add the breadcrumbs and toss to coat in the oil.
 - cook until slightly toasted, about 2 minutes.
 - add the parsley, toss, and set aside.
 - transfer the squash and roasted garlic and onion to a platter.
 - top with beans, breadcrumbs, vinegar, and microgreens.
 - toss and serve lukewarm or room temperature.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1.0 cup cannellini beans
- 1.0 garlic
- 1.0 bay leaf
- 0.5 acorn
- 2.0 clove garlic
- 0.5 red onion
- 4.0 tablespoon olive oil
- 1.0 teaspoon sea salt
- 1.0 teaspoon freshly ground black pepper
- 1.0 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon sumac
- 2.0 sardines
- 2.0 slice gluten free bread
- 1.0 tablespoon parsley
- 1.0 tablespoon red wine vinegar
- 0.5 cup microgreens

 ### Assistant: The ingredients you'll need are:
- 1.0 cup cannellini beans
- 1.0 garlic
- 1.0 bay leaf
- 0.5 acorn
- 2.0 clove garlic
- 0.5 red onion
- 4.0 tablespoon olive oil
- 1.0 teaspoon sea salt
- 1.0 teaspoon freshly ground black pepper
- 1.0 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon sumac
- 2.0 sardines
- 2.0 slice gluten free bread
- 1.0 tablespoon parsley
- 1.0 tablespoon red wine vinegar
- 0.5 cup microgreens


You can follows these steps to make the recipe:
- place the dried beans in a kitchenaid 7 ply 3.
- 0 quart low casserole with lid.
- cover with water.
- cover with the lid and refrigerate overnight.
- add a bay leaf and garlic head to the low casserole with beans.
- add more water if necessary.
- we need the beans to be covered by 1'' of water.
- bring the liquid to a boil over medium heat.
- reduce heat to low and simmer the beans for an hour or until tender, but not mushy.
- drain the beans.
- discard the bay leaf and garlic.
- preheat the kitchenaid single wall oven to 400deg f.
- toss the squash, garlic clove, red onion, 3 tablespoons olive oil, sea salt, black pepper, cumin, paprika, and sumac together on a kitchenaid jelly roll pan.
- roast the squash for 40 minutes or until tender and caramelized.
- place the bread in a kitchenaid pro line series 16 cup food processor and pulse until you have chunky breadcrumbs.
- in a kitchenaid 10'' skillet, heat the remaining olive oil over medium heat.
- add the sardines or anchovy paste and cook for a minute until it crumbles into the olive oil.
- add the breadcrumbs and toss to coat in the oil.
- cook until slightly toasted, about 2 minutes.
- add the parsley, toss, and set aside.
- transfer the squash and roasted garlic and onion to a platter.
- top with beans, breadcrumbs, vinegar, and microgreens.
- toss and serve lukewarm or room temperature.
- .

