Healthy and Organic Mom

Kale and Butternut Squash with toasted almonds

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  • 1/2 tsp chili powder
  • 2 organic bunches kale, stemmed and cut into ribbons
  • 2 cups large diced peeled butternut squash
  • 1/4 cup sliced toasted almonds
  • 3 tbsp ghee or coconut oil
  • 1 garlic clove minced
  • 1/2 tsp salt
  • 1/2 tsp pepper


  1. Preheat oven to 425′ and line a baking sheet with parchment paper.
  2. In a large bowl, toss butternut squash with 2 tbsp oil and chili powder until well coated and put on baking sheet.
  3. Bake for 45 minutes until tender and browned, stirring once through cooking.
  4. In a large pan on stove, sauté kale and garlic in 1 tbsp oil until soft. Add salt and pepper. Set aside.
  5. Meanwhile in a dry pan, toast almonds until toasty and set aside.
  6. When squash is done, combine with sautéed kale and top with toasted almonds. Serve.

Recipe slightly adjusted from The Whole 30 Cookbook by Melissa and Dallas Hartwig