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Roasted Butternut Squash with Kale and Almond Pecan Parmesan- I omitted the nutritional yeast and parsley. I added Rosemary and Parmesean Cheese. I really just eye balled ingredients rather than stick to measurements. I thought it was FANTASTIC!
Roasted Butternut & Coconut Soup gluten-free. INGREDIENTS: 1 butternut squash or hokkaido pumpkin; 1 can (1 3/4 cup / 400 ml) coconut milk; 1 cup (240 ml) boiling water; 1 sprig fresh rosemary (save 1/2 for serving); 1/2 – 1 inch (1-2 cm) fresh ginger, peeled and grated; 2 tbsp apple cider vinegar; sea salt & freshly ground black pepper, to taste. Source: GreenKitchenStori...
A hearty fall salad with kale, butternut squash and couscous tossed in a lemon Parmesan vinaigrette.