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Stuffed acorn squash with kale & creminis

Love & Lemons
  • minutes
  • Serves 4

INGREDIENTS

2

Acorn squashes, small

1/4 cup

Chives

1/3 cup

Cranberries, dried

1 1/2 cups

Cremini mushrooms

1

Garlic clove

2 cups

Kale

1/4 cup

Sage, fresh

1

Shallot

1

drizzle Honey on top

1/2 cup

Millet

1

Salt

2 tbsp

Olive oil

2 tbsp

Sherry vinegar

1/3 cup

Pecans, toasted

1

sprinkling Asiago cheese