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Roasted Butternut Squash with Almond-Pecan Parmesan

Angela Liddon
  • 70 minutes
  • Serves 4

INGREDIENTS

1

Butternut squash (2 to 2 1/2 lbs.), medium large

2

large cloves Garlic

1 cup

Kale

3 tbsp

Parsley, fresh

1 tbsp

Nutritional yeast

5/8 tsp

Sea salt, fine

1 1/3 tbsp

Olive oil, extra-virgin

1/4 cup

Almonds, whole

1/4 cup

Pecan, halves