INGREDIENTS
1
(2 to 2 1/2 pounds) butternut squash, medium large
2
large cloves Garlic
2 cups
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
Pepita, roasted seeds