INGREDIENTS
1
Acorn squash, small
4 cups
Arugula, leaves
1 cup
Brussels sprouts
1
Butternut squash, small
1/4
Kabocha squash
1 tbsp
Pomegranate seeds
2 tsp
Honey
2 tbsp
Lemon juice
1
Kosher salt and freshly ground black pepper
1/4 cup
Olive oil
2 tbsp
Pumpkin seed oil
1/4 cup
Pepitas
1
Parmesan cheese