Butternut Squash and Kale Stir Fry


  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 butternut squash, peeled, seeded, and diced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon chile powder (more to taste)
  • Freshly ground black pepper
  • 1 bunch kale, leaves torn, stalks discarded

Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add the squash and sprinkle with the salt, chile powder, and pepper. Cook for several minutes, turning gently with a spatula until the squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside.

In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together. (Original Recipe)


Kale and Sweet Potato Breakfast Hash


  • 3 tablespoons cooking oil
  • 2 medium sweet potatoes, peeled and diced into small cubes
  • 1 medium onion, finely diced
  • 1 tablespoon minced garlic
  • 2 cups kale, finely chopped
  • 1/4 teaspoon ground sage
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon dried rosemary
  • 1 teaspoon coarse sea salt
  • (Optional) sunny side up eggs
In a frying pan on medium heat, add cooking oil, sweet potatoes, onions, and garlic. Mix and cook, stirring occasionally for 15 minutes.
Add kale, sage, smoked paprika, rosemary, and sea salt. Cook for another 15-20 minutes or until the edges of the sweet potatoes start to brown and are fully cooked through and tender.
Serve with a sunny side up egg or two and enjoy! (Original Recipe)


Fall Harvest Spinach Salad
  • 4 cups fresh baby spinach, chopped
  • 1 1/2 cups cooked quinoa (cooked according to package directions)
  • 3/4 cup butternut squash, chopped
  • 1 medium apple, peeled and chopped
  • 1/3 cup pepitas (pumpkin seeds) or pecans (optional)
  • 3 Tablespoons dried cranberries

Apple Cider Vinaigrette Dressing


  • 1/3 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon Dijon mustard
  • clove garlicminced
  • salt and pepperto taste

Prepare the squash by peeling it, cutting it in half, and scraping out the seeds.

Cut the squash into bite-size cubes, place on a lightly oiled baking sheet, and roast at 400° for 30-40 minutes, turning once or twice, until all the pieces are tender and have a few small brown spots.

If your pepitas or pecans are raw, you can toast them in the oven with the roasting squash. Spread seeds/nuts on a separate baking sheet and add to the oven with the butternut squash for 5 to 10 minutes or until the seeds/nuts are golden and crunchy, then remove from the pan to cool. Be sure to watch the seeds/nuts carefully because they can burn quickly. The pepitas will take less time to toast than the pecans because they’re smaller.

While roasting the squash, toss together spinach, cooked quinoa, apple, and cranberries in a large salad bowl. Add cooled pepitas (or pecans) once they’ve been toasted.

Prepare the dressing by mixing all ingredients until smooth.

Once the butternut squash is done roasting, allow it to cool and then place it into the salad bowl with the other ingredients. Pour the dressing over the salad and toss to coat. Serve immediately. (Original Recipes 1 & 2)