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 but not burnt on the outside. Sprinkle a dash or two of cinnamon over the squash.
Add kale to the pan, a dash of salt, and cover pan. Cook for 3 minutes, and then take lid off for another 3 minutes, as kale will get crispy!
Serve hot. Enjoy!
Why (the science): Half this recipe contains 320% of your daily vitamin A and 190% of your daily vitamin C! All of that boosts your immune system J
1 butternut squash, cubed into bite-size pieces
Several leaves of kale, torn into bite-size pieces
1 tablespoon coconut oil
Salt, to taste
Cinnamon, dash or two (optional)
Butternut squash-crispy on the outside and melt-in-your-mouth soft on the inside, and a little sweet.
Kale-wilted, yet crispy around the edges, and a little salty.
Serve as a side dish with pan-roasted pork chops and an apple chutney. Are you drooling yet?
It’s a recipe to boost your immunity, so enjoy both the flavor and the benefits!