• 

  Parmesan cheese in pieces

  45 g
• 

  fresh parsley leaves plus extra to garnish or 15 g celery leaves, plus extra to garnish

  15 g

Acorn Squash

• 

  acorn squash

  1
• 

  avocado oil to rub
  unsalted butter, melted, to rub
• 

  salt to season
• 

  ground black pepper to season

Filling

• 

  cauliflower florets small stems removed

  115 g
• 

  yellow onion cut into pieces

  60 g
• 

  celery cut into pieces (2.5 cm/1 in.)

  30 g
• 

  walnut halves, shelled

  15 g
  15 g pecan nut halves, raw
• 

  avocado oil

  30 g
• 

  salt

  ¼ tsp
• 

  ground black pepper

  1 pinch
• 

  cremini mushrooms fresh, destemmed and quartered

  140 g
• 

  dried cranberries (optional) unsweetened

  30 g
• 

  tamari sauce

  1 ½ tsp
• 

  apple cider vinegar

  1 ½ tsp
• 

  water

  1135 g