A recipe from a new (to me) cookbook: River Cottage Veg, a gift from my friend Kirsten. It was really lovely. Geoff thought it had a little too much squash and would have preferred more fennel, but I thought it was a good ratio (as did Alex. Sarah doesn't like fennel, so although she agreed, I didn't really count her opinion). Would definitely make this again. We used parmesan in the meal, but you could use any hard, flavourful cheese if you wanted to be sure it was vegetarian.
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