Butternut squash and kale are both excellent sources of vitamin A, which is essential for eye health and immunity. Oh yeah, and tasty.
YIELD 6–8 servings
PREP TIME 20 minutes
COOK TIME 35 minutes
4 tablespoons coconut or olive oil
1 large butternut squash, peeled and cut into 1/2-inch cubes
salt and pepper to taste
1 red onion, sliced
2 garlic cloves, minced
1 bunch kale, trimmed and chopped
1/2 cup cranberries
1 teaspoon red pepper flakes (optional)
parmesan for garnish
1. In a large pan, warm the coconut oil over medium and stir-fry the butternut squash in batches until golden brown and nearly fork tender, about 5–7 minutes. Season with salt and pepper. Drain on a paper towel–lined tray and set aside.
2. Add the red onions to the same Dutch oven and sauté until nearly translucent. Add the garlic, kale, cranberries and pepper flakes. Season with salt and pepper. Let the kale cook down, about 5–10 minutes. Return the butternut squash to the dish and stir to combine; cook for an additional 5–10 minutes.
3. Serve warm topped with Parmesan.