Butternut Squash and Kale
Squash season is upon us, and despite all that advertising showing us that 'Fall the season' is synonymous with pumpkin spice everything, not all recipes need to be sweet. Years ago I had a version of this from a microwavable meal from Amy's, but it included black beans. I still think about that recipe, but to make my own version Whole 30 compliant I improvised and removed the beans. If you wanted a boost of protein, add a can of drained black beans and you have a complete, well rounded meal. This meal is Whole 30 and vegan compliant, so dig in and enjoy this one!
1 medium butternut squash, peeled and cubed into 1/2 in chunks
4-5 leaves of kale, chopped and washed (or 1 bag of pre-washed/chopped kale)
3 cloves of garlic
2 tablespoons of coconut oil
1 teaspoon of salt
Pepper to taste
Chop the butternut squash and cut off the skin. Cube the meat of the squash into 1/2 inch chunks. In a large non-stick skillet, heat the coconut oil over medium-low heat. Add the squash, garlic, salt and pepper. Cover and cook for 10 minutes, or until fork tender
While the butternut is cooking, strip your fresh kale and wash in a colander. Let it drip dry in the colander while you wait for the squash to become tender.
MEG'S TIP: My kale was freshly picked from my sister's garden. I literally came home from her house with a garbage bag full of kale, so I really had to wash my kale and look out for dirt and bugs. If you are going this route, PLEASE make sure you really wash your organic veggies. I found a caterpillar halfway through making this recipe. I did not get a picture of him because I was doing my 'OMG there is caterpillar on my counter' dance. I took my little caterpillar friend outside then continued on with my cooking.
Once the squash is fork tender, add the kale to the pan, stir with the squash and cover. It will look like a lot of veggies, but kale cooks down once it gets some heat. This process should take about 5 minutes. Once cooked, remove from the heat and enjoy!