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.

-Olive oil

-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!