This dish is perfect for any fall night or even Thanksgiving! Butternut squash is a complex carbohydrate loaded with Vitamin A, C and E, as well as B6 and Magnesium. It is also full of potassium, bringing in 582 milligrams per 1 cup, which is more than a banana! Consuming butternut squash will decrease the risk of heart disease, diabetes and obesity.
I usually make a whole tub of this dish at the beginning of the week and pair it with quinoa and other veggies for a satisfying meal.
4 cups cubed Butternut Squash (I buy the already cubed bag from Trader Joe's)
1 Chopped Onion
2 Cups Chopped Kale
2 tsp. Rosemary
2 tsp. Thyme
1 tsp. Sage
Dash of pepper
In a large pan, add 2 Tbsp. of water and the chopped onion. Next, add the kale and squash. Add spices and cook until the veggies are browned and the squash is tender.
Easy as that!