1butternut squashpeeled and cubed (can use the pre-cut version or frozen)
2Tablespoonscoconut or olive oil
Sea salt and ground pepperto taste
2Tablespoonsgrated Parmesan cheeseor nutritional yeast, to make vegan
1TspHerbamare seasoning blendoptional
Preheat oven to 400 F. Peel a small butternut squash and slice lengthwise. Scoop out the seeds and dice the squash into cubes. In a large bowl combine the squash with oil, salt, pepper and herbamare (if using). Once it's well coated, add squash to an oven-safe saute pan or spread out onto a baking sheet. Roast for about 30 minutes, or until just about tender and caramelized.
While squash is cooking,trim the broccoli leaves where they meet the stems. Roll the leaves lengthwise so they resemble a cigar. Slice the leaves crosswise to make wide noodles. After about 30 minutes, remove squash from oven and stir in the broccoleaf noodles. Return to oven for 5-10 more minutes or until greens are tender. Remove from oven and sprinkle with Parmesan cheese.