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Roasted Butternut Squash with Kale and Almond Pecan Parmesan: 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 1. Preheat oven to 400F