Ingredients

The following ingredients have 5 Servings
  • 2 3/4 cups roasted butternut squash
  • 2 1/4 cups flour
  • 2 teaspoons sea salt
  • 1 egg
  • 2 3/4 cups butternut squash, roasted and cubed
  • 1 1/2 tablespoons minced shallot
  • 1/2 pound wild mushrooms ( We used chanterelles and cauliflower mushroom. Any mild mushroom such as Oyster or Shimeji could be substituted. )
  • 1/2 cup hazelnuts
  • 4 cups lacinato ( dinosaur ) kale ( 6 to 8 stalks ), sliced in 1\" strips width wise
  • 3 tablespoons fresh sage, cut into thin ribbons
  • 1 1/2 tablespoons fresh thyme, cut into thin ribbons
  • 1 tablespoon lemon juice

Instruction