Ingredients
- 2 small-medium acorn squashes
3-4 leaves kale, thick stems trimmed and chopped to 2-inch pieces
2-3 tablespoons olive oil
1 cup vegetable stock
1/2 cup whole milk or half-and-half
sprinkle of sea salt or coarse kosher salt
pinch of nutmeg (optional)
about 1/2 cup pine nuts
salt and pepper to taste
Description
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