Meatless Monday Recipe – Kale and Butternut Squash Saute

10 Dec

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 pounds butternut squash, peeled and cut into 1/2-inch cubes (about 3 1/2 cups)
  • 1/2 cup diced yellow onion
  • 2 garlic cloves, minced
  • 4 1/2 cups chopped fresh kale
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons dried cranberries
  • 4 tablespoons chopped walnuts or pecans, toasted

Kale and Butternut Squash Saute

Directions

1. In a large skillet, heat oil over medium-high heat. Add squash, onion and garlic and cook, stirring constantly, until squash is lightly browned and slightly tender, about 7 minutes.

2. Add kale, lemon zest, lemon juice, salt and pepper and cook until kale is wilted and squash is tender, 5 to 7 minutes. Remove from heat.

3. Add cranberries and nuts; toss to combine.

Enjoy!

Until next time,

Have a fit and fabulous day!

Lisa

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One Response to “Meatless Monday Recipe – Kale and Butternut Squash Saute”

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