INGREDIENTS
1
medium red kuri squash
2
large bunches lacinato kale
coconut oil
sea salt
1/3 cup
hazelnuts
1/3 cup
dried cranberries
1/3 cup
tahini
1/3 cup
mild white miso
2
garlic cloves, crushed
3 tbsp
minced shallot (one small shallot)
1
large, juicy lemon
fresh cracked pepper
finishing salt