A Thanksgiving blend of American and Brazilian culture.
Farofa is a side dish that is almost always present on the Brazilian table. This buttery squash and sage farofa blends delicious fall flavors, seasonal squash and cassava flour. It’s also a perfect example of Seattle Chef Emme’s family’s Thanksgiving dishes that blend together American and Brazilian cultures.
The buttery farofa is a perfect vessel to soak up all the gravy and bring the perfect bite together.
The key to this recipe is to use Brazilian cassava flour (aka manioc flour) instead of the American cassava flour as the Brazilian one is more coarse.
Another tip is to use high-quality, locally-sourced butter. The butter is what is going to give the cassava flour its delicious flavor and since it is minimally processed and if you buy some locally sourced, it has a lesser impact on the environment.
Buttery Squash and Sage Farofa
- 1 small acorn squash seeds removed and cut into 1” thick wedges
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp olive oil
- ½ diced yellow onion
- 1 stick of unsalted butter
- 3 cups cassava flour
- 1 tbsp chopped sage
- Salt, to taste
Preheat oven to 350 degrees F. Season acorn with cinnamon, nutmeg and salt and toss with olive oil. Roast until tender and caramelized, about 15 minutes.
In a medium saute pan, melt butter and add onion. Cook until onion is translucent and add cassava flour.
Toss in the chopped sage and stir over medium high heat until cassava is lightly toasted, about 3 minutes.
Layer farofa and squash on a platter and top with sage leaves.
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