Herb Crusted Squash

Rinse and dry the produce. Preheat the oven to 375°F. Rinse and dry the produce. Peel 3 garlic cloves. Mince 1 garlic clove and add to a small bowl. Destem the thyme and finely chop the leaves. Add the thyme, panko breadcrumbs, and Follow Your Heart® parmesan to the bowl and stir to combine.

Line a baking sheet with parchment paper and lay the acorn squash rings on top. Brush the squash with 2 tsp olive oil. Sprinkle each piece with breadcrumb mixture and then sprinkle with salt. Bake until squash is tender and breadcrumbs are golden, about 30 to 35 minutes. If your breadcrumbs begin to darken before the squash is tender, simply cover them with foil.

Add the roasted red pepper, almonds, hemp seeds, 2 garlic cloves, red wine vinegar, 1 tbsp olive oil, and a pinch of salt and pepper to a blender. Blend romesco on high until smooth.

Drain the butter beans and pat dry with a paper towel. Destem the curly kale and roughly chop the leaves.

Place a large nonstick skillet over medium-high heat with 2 tsp olive oil. Once hot, add the butter beans and cook, shaking the skillet occasionally, until crisp in places, about 2 to 4 minutes. Stir in the kale and juice from half the lemon. Cook kale until just wilted, about 1 to 2 minutes more. Season with salt and pepper.

Cut the remaining lemon half into wedges. Pour some of the romesco sauce onto two large plates. Top with crispy butter beans and kale and then the herb-crusted squash. Sprinkle with any crispy breadcrumbs left on the baking sheet. Serve with lemon wedges.