Fall has arrived… and there’s a lot to get excited about! Pumpkin flavored foods & drinks, fall foliage, and squash. I love all fall squashes- butternut, spaghetti, acorn… yum! This recipe is a great fall side dish. It’s healthy, easy, and delicious.
-3 cups diced butternut squash
-1 medium bag of kale *Note: In the picture above, I used baby kale. I recommend regular kale.
-Salt & pepper
-Crushed red pepper (optional)
Preheat the oven to 400 degrees. Because the butternut squash takes longer to cook than the kale, start this first. Place about 3 cups (or more depending on how much you’d like) on a baking sheet. Drizzle generously with olive oil & season with salt & pepper. Let cook in the oven for about 15 to 20 minutes until soft. Take out of the oven and let cool.
Wash the kale under running water. Fill up a large pot half way full with water & add in the kale. Bring to a boil & let simmer for about 3-5 minutes until tender, then drain the water out. Note: if you use baby kale, it will cook very quickly. As soon as it comes to a boil, let simmer for only 1 minute, then drain. Drizzle olive oil over the kale & season with salt & pepper. You can also add in a little crushed pepper if you’d like. Stir.
In a large bowl, mix together the kale & butternut squash. That’s it- you’ve got a healthy, hearty side dish. Enjoy!