Ingredients
3⁄4 | cup | raw pinenuts soaked for 4 hours, drained and rinsed |
2 | tablespoons | fresh lemon juice |
1 | tablespoon | water |
1⁄2 | teaspoon | sea salt |
1 | box | Tinkyada gluten-free brown rice noodles |
4 | cups | butternut squash peeled and diced (about 18 oz.) |
3 | tablespoons | sage leaves roughly chopped |
1 | cup | Daiya vegan mozzarella plus more for top |
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