| 11 | 35 | 173 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 8 |
| 1/2 tsp | Nutmeg, ground |
| 1/2 tsp | Coriander, ground |
| 1/2 tsp | Cinnamon |
| 1 pinch | Sea Salt |
| 3 tbsp | Extra virgin olive oil (or other healthy oil (like coconut) |
| 1 1/3 kg | Butternut squash (organic, cut into 3/4-inch cubes) |
| 681 gm | Kale (trimmed and cut crosswise into 2-inch wide pieces) |
| 3/4 cup chopped | Shallots |
| 1 clove(s) | Garlic (minced) |
| 1/2 cup | Cranberries (apple juice sweetened, not sugar sweetened) |
| 2 pinches | Black pepper (freshly ground) |
Roasting the Squash
Pre-heat oven to 400°F.
Mix the dried spices, cut squash pieces & 2 tablespoon of olive oil in a bowl.
On a large rimmed baking sheet, spread the squash in a single layer.
Roast, stirring once about halfway through, until browned and tender, 22-25 minutes.
Preparing the Kale Saute
Wash & cut the kale. Leave the stems in to get additional fiber.
Chop the shallots & garlic.
Heat 1 tablespoon of olive oil in a large heavy-duty skillet over medium heat.
Add the kale & cook for 2-3 minutes until kale is soft, yet still bright green.
Next, add the chopped shallots & garlic and cook until translucent.
Final Creation
Add the roasted squash & dried apple juice sweetened cranberries together with the kale/shallot/garlic mixture.
Season with black pepper (optional) and serve.
Make some roasted chicken or roasted chickpeas/garbanzo beans at the same time to make a main course.
Adapted for your digestive health by Paula Yolles, FoodTastic Health
| Fruit | 0.1 |
| Vegetables | 3.7 |
