Butternut Squash Kale Recipe
2 sauté onions and garlic.
Butternut squash kale recipe. Break the eggs into a measuring jug and beat well. Heat the coconut oil in a large pan and add finely chopped onion. Add onion 1 2 of the balsamic vinegar brown sugar vegetable oil salt and pepper and toss to coat.
Roast in oven for 25 minutes or until the squash is cooked through and browned on the edges. Add the grated squash and the shredded kale plus a good pinch of salt and pepper and cook for a couple of minutes. Bake in the preheated oven until squash is tender and golden 30 to 40 minutes.
Place cubed butternut squash in a bowl and toss with olive oil balsamic vinegar salt and pepper. Add the squash and sprinkle with the salt chile powder and pepper. Whisk in cheese salt cumin nutmeg and cayenne.
Preheat oven to 400 degrees f 200 degrees c. Whilst the squash is roasting we can start the curry. Stir in the garlic thyme salt and pepper.
Spread mixture in a single layer onto a baking sheet. Spread out onto a lined baking sheet. Place in the oven at 200c 400f for 30 40 minutes until soft through and starting to crisp and brown on the edges.
Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add squash and sprinkle with salt pepper and chili powder. Stir the cheese sauce into the kale mixture.