|True Sage love|
2/3 cup chopped walnuts
Red pepper flakes
2 tsps balsamic vinegar
Brown Rice or other Gluten-free Bread
Combine above ingredients in a bowl, toss to coat with olive oil.
Preheat oven to 400F, spread squash mixture evenly on a baking sheet, bake for 30 minutes or until cooked through and roasty :).
1 cup fresh sage leaves
1/2 cup fresh parsley
1 clove garlic
1/4 cup nutritional yeast
1/2 cup walnuts
Combine above ingredients into food processor, drizzle olive oil until mixture forms into a spreadable pesto consistency.
Cut bread into manageable pieces, drizzle with olive oil and bake in oven until toasted (about 10 minutes on 400F). Once toasted, spread pesto onto each piece and top with squash mixture. Put back in oven for 3-4 minutes. Serve warm. Makes 12 pieces.