Roasted Butternut Squash with Kale and Almond Pecan Parmesan
- 0.9 kg -1.13 kg (2-2.5 pound) butternut squash
- 2 lg. cloves garlic, minced
- 2-3 tbsp finely chopped fresh parsley
- 1/2 tbsp extra virgin olive oil
- 1/2 tsp fine grain sea salt
- 1 cup de-stemmed and roughly chopped Lacinato kale
- 1/4 cup almonds
- 1/4 cup pecans
- 1 tbsp nutritional yeast
- 1/8th tsp fine grain sea salt
- 1 tsp extra virgin olive oil
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Almonds (1/4 cup)
- Butternut squash (2 1/8 kg)
- De-stemmed and roughly chopped lacinato kale (1 cup)
- Lg. cloves garlic (2)
- Parsley, fresh (2 tbsp)
- Pecans (1/4 cup)
- Cooking & Baking
- Nutritional yeast (1 tbsp)
- Olive oil, extra virgin (3/4 tbsp)
- Sea salt, fine grain (5/8 tsp)
Preparation
Read recipe preparation on ohsheglows.com
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Recipe Stats
Published September 24, 2012 (4 months ago).
423 people saved this recipe.
