Butternut Squash Kale Recipe

Using your hands massage the kale for 1 minute.

Butternut squash kale recipe. Heat the coconut oil in a large pan and add finely chopped onion. After the 30 seconds when the skillet is fragrant fold in the kale. Stir in the garlic thyme salt and pepper.

Whilst the squash is roasting we can start the curry. Layer half of the squash in the prepared baking dish. Add the squash stirring frequently until the squash is starts to be become soft about 12 minutes.

Spread out onto a lined baking sheet. Add squash and sprinkle with salt pepper and chili powder. 2 sauté onions and garlic.

Bake in the preheated oven until squash is tender and golden 30 to 40 minutes. In a large mixing bowl toss the butternut squash cubes with 2 tbsp of olive oil and the maple syrup 1 2 tsp salt cinnamon and cayenne. Top with half of the kale mixture.

Spread mixture in a single layer onto a baking sheet. Transfer the squash to the baking sheet and roast at 425 degrees f for 30 minutes or until tender and nicely caramelized. Add the onions and continue cooking letting the onions turn soft and translucent about 5 minutes.

Place cubed butternut squash in a bowl and toss with olive oil balsamic vinegar salt and pepper. Preheat oven to 400 degrees f 200 degrees c. Cook for several minutes turning gently.