Fall is a great time to start enjoying the autumn harvest. Various squashes offer a great variety for your vegetable dishes. Butternut Squash is a great source of Vitamin A, C and E. It is also high in calcium, magnesium and potassium and is also categorized as an anti-inflammatory food. Enjoy this combination of kale and squash. The flavors are very different but they also complement each other. Bon Appétit!!

Quarter a butternut squash and remove the seeds.

Rub with grapeseed oil and place face down on a glass dish and bake in the oven at 350 F for about 30 minutes, or until soft  but not too mushy.

Let cool. Once cool, you can cube the squash and set it aside.

In a large sauce pan, melt 2 tbsp. coconut oil. Sautee 2 tsps. of crushed garlic.

Add 4 cups of kale, without the stems.

Add the cubed squash.

Sautee until the kale is wilted and the squash is warm.

Sprinkle with Himalayan Salt and enjoy.