Wednesday, November 20, 2013

Butternut Squash with Kale and Almond/Cashew Parmesan (Tawnya)

2-3 lbs. butternut squash
2-3 T garlic
2-3 T parsley
1 T olive oil
1/2 tsp. salt
1 c. chopped kale

1/4 c. almonds, chopped
1/4 c. cashews, chopped
2 T nutritional yeast
1 tsp. olive oil
pinch salt

Oven 400 degrees. Grease dish.
1. Peel and cube squash. Place in dish
2. Add garlic, oil, parsley, salt. Stir.
3. Cover with lid. Bake 45 minutes.
4. Mix cheese ingredients together until chunky. Use food processor or chopper.
5. After 45 minutes or tender, remove and reduce heat to 350. Stir in chopped kale and sprinkle cheese over. Bake 5-10 minutes until nuts are toasted. Watch closely so not to burn. Remove and serve.

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