Roasted Butternut Squash

Ingredients:
1 tsp coconut oil
1 butternut squash, peeled and diced
3 cloves garlic minced
1 bunch kale, roughly chopped ( I like lucinato)
1/4-1/2 cup vegan Parmesan (recipe follows)
Salt and pepper to taste


1. Preheat oven to 400 and grease the bottom of a 9x13” roasting dish with coconut oil
2. Combine squash, garlic, salt, and pepper in dish. Cover and bake for 30 minutes
3. Stir in kale, bake another 10 minutes covered
4. Uncover, top with vegan Parmesan, and bake uncovered for 10 minutes to brown.
5. Serve


Vegan Parmesan.

Ingredients:
1 cup mixed nuts ( I like to do equal parts cashews, pumpkin seeds, and almonds)
1/4 cup nutritional yeast
1 Tbs kosher salt
1 clove garlic.


1. Add all ingredients to high speed blender or food processor.
2. Blend 20-30 seconds until crumbly. Do not over process.
3. Place in a container and store in the fridge