INGREDIENTS
1/4
spiraled butternut squash
2 cloves
Garlic
1 1/2 cups
Leeks
1
Lemon, juice of
3 pinches
Red chile flakes
10
Sage, leaves
4 oz
Brown rice pasta
1
Salt
1
Canola
1/4 cup
Walnuts
1 tbsp
Butter
1
Pecorino cheese, grated
drizzle of balsamic or reduced balsamic