Butternut Squash and Kale Stir Fry
This wonderful seasonal dish is perfect with roasted chicken or turkey. Load up on a large helping of squash and kale to offset the acidic nature of the chicken or turkey.
Ingredients
- 1 1/2 tablespoons coconut unrefined coconut oil
- 4 cups cubed butternut squash
- 1 bunch kale leaves torn, stalks discarded
- 1/2 teaspoon sea salt
- Freshly ground pepper to taste
- 1/4 teaspoon chile powder or cinnamon depending on your tastes
Instructions
- Heat 1 tablespoon coconut oil in large skillet over medium high heat. Add the squash, sprinkle with salt, pepper and either chile powder or cinnamon.
- Cook for several minutes until squash is golden brown and fork tender. Remove from skillet and put a side.
- Add 1/2 tablespoon of coconut oil to the pan, heat and then add kale to skillet. Cook for 3 minutes, frequently tossing with tongs.
- Add in the cooked squash and gently toss together.