Butternut Squash and Kale Sauté
Typically, butternut squash and kale are winter vegetables, but I got a hankering for them both this summer, which tells me this sauté could be a year-round side dish (depending on when your craving for butternut squash hits you!). It goes well alongside grilled pork chops or chicken, or could be a side for breakfast with a poached or fried egg.
What (your ingredients):
1 tablespoon coconut oil
1 butternut squash (use a pre-cut package of cubed butternut squash-this is a huge time-saver!)
Several leaves of kale, torn into bite-size pieces
Salt, to taste
Cinnamon (optional)
How (your directions): Melt coconut oil over medium heat in a sauté pan. Add butternut squash cubes, and cook until soft through middle-this will take about 15 minutes. Be sure to stir, so that the squash gets crispy on the outside. Sprinkle a dash of cinnamon over the squash.
Add kale, a dash of salt, and cover pan. Cook for 4-5 minutes, as kale will get crispy!
Butternut squash that is crunchy on the outside and soft on the inside? Crispy kale? When are you making this?!
Serve hot. Enjoy!
Why (the science): Butternut squash and kale are both on the World’s Healthiest Food List for vitamin C. The kale, considered an “excellent source,” contributes a whopping 71% of your daily value of vitamin C. The butternut squash, as a winter squash, is considered a “very good source” and contributes 26% of your daily value of vitamin C. With this side dish to your breakfast, lunch, or dinner, you’ve eaten 97% of your vitamin C for the day. Great for the brain, great for the skin (hello, collagen production), and a great antioxidant, be sure to eat your vitamin C!
