INGREDIENTS
2
Acorn squash, large
1/4 cup
Cranberries, dried
3 cups
Kale, loosely packed
1/2
Yellow onion, small
3/4 cup
Quinoa
1/8 tsp
Black pepper
1/4 tsp
Kosher salt
1
Salt and pepper
2 tbsp
Olive oil
3/4 cup
Hazelnuts, roasted and skinned
1 1/2 cups
Water