INGREDIENTS
1
Butternut squash
2
bunches Kale
1
Red onion, small
1
Egg white
2 tbsp
Balsamic vinegar, aged
1/2 tsp
Chimayo chile powder or cayenne, powder or to taste
1
Salt and pepper
1 tsp
Sugar
4 tbsp
Olive oil, extra virgin
1 1/2
Cakes pecan, halves