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