INGREDIENTS
1
Acorn squash
1 cup
Kale
1
Lemon
1
Onion
1 tsp
Sage, fresh
1 tsp
Thyme, fresh
1/3 cup
White beans, cooked
1/3 cup
Quinoa, cooked
1
Salt and freshly ground black pepper, Coarse
3 1/3 tbsp
Olive oil, extra-virgin
2 tbsp
Hazelnuts, toasted