INGREDIENTS
2 1/2 lbs
butternut squash
3 media
parsnips
3 tbsps
olive oil
1 tbsp
sage leaves
2 1/2 tsps
kosher salt
1 1/2 tsps
pepper
1 1/2 tsps
chopped thyme
6 slices
bacon
2
onions
1 medium bunch
kale
2 tbsps
butter
1 tbsp
apple cider vinegar
1 c
gruyère cheese
1/4 c
almonds