INGREDIENTS
2 cups
butternut squash
1
red onion
3 tbsp
olive oil
1/2 tsp
salt
1/2 tsp
black pepper
12 oz
orecchiette pasta
8 oz
tempeh
2 tbsp
tamari
1 tsp
italian seasoning
2 cloves
garlic
3 smalls
kale
3/4 cup
vegetable broth
2 tbsp
balsamic vinegar
1 tbsp
maple syrup
2 tbsp
pecans