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Butternut Squash & Kale


  • Butternut squash, 2 lbs

  • 2 T coconut oil

  • 12 (Dinosaur) Kale leaves

  • 1 T raw sugar (optional) to bring out

sweetness of squash.


  • Heat oil over med low heat in big sauté pan.

  • Slide in big bite sized squash, careful of oil splashing.

  • Stir to coat oil on squash. Let simmer.

  • Stir occasionally to prevent squash from sticking.

  • Wash and strip kale leaves off of thick stem, then slice kale.

  • Add leaves to squash, stir a couple more minutes.

  • Add sugar if desired.

  • Enjoy! The squash helps curb sweet cravings.


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