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Ingredients
6 servings
3 cupsbutternut squash
chopped, into 1/2 inch cubes
2 Tbspextra virgin olive oil
½ tspsea salt
1 packagegluten-free rotini pasta
I used rotini from
1 cupbaby kale
packed
2 Tbspfresh sage
finely chopped
⅓ cupchopped pecans
⅓ cupdried cranberries
2 ozcrumbled goat cheese
¼ cupred wine vinegar
¼ cupextra virgin olive oil
¼ tspsea salt
⅛ tspblack pepper
Instructions
View on thewheatlesskitchen.com
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