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Roasted Butternut Squash with Kale and Almond Pecan Parmesan

kept byjenellebaur
recipe byOh She Glows

Yield: 4 servings (as a side)


0.9 kg -1.13 kg (2-2.5 pound) butternut squash
2 lg. cloves garlic, minced
2-3 tbsp finely chopped fresh parsley
1/2 tbsp extra virgin olive oil
1/2 tsp fine grain sea salt
1 cup de-stemmed and roughly chopped Lacinato kale

Almond Pecan Parmesan “cheese”:
1/4 cup almonds*
1/4 cup pecans
1 tbsp nutritional yeast
1/8th tsp fine grain sea salt
1 tsp extra virgin olive oil



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