INGREDIENTS
1
1 1/2 lb/680 g) acorn squash
1
Apple
6 cups
Baby kale
1 tbsp
Maple syrup
1/8 tsp
Black pepper
1/4 tsp
Cinnamon, ground
1/8 tsp
Salt
1
Salt and black pepper
1 tbsp
Apple cider vinegar
1
Olive oil
2 tbsp
Olive oil
1/4 cup
Hazelnuts, toasted
1/4 cup
Apple cider, fresh