Three Years Ago: Tuna Chickpea Salad with Pesto
Kale and Butternut Squash Saute
from Fitness Magazine November 2012
-2 tbsp extra virgin olive oil
-3 lbs butternut squash, peeled and cut into 1/2-inch cubes (about 3 1/2 cups)
-1/2 cup diced yellow onion
-2 garlic cloves, minced
-4 1/2 cups chopped fresh kale
-1 tsp grated lemon zest
-2 tbsp freshly squeezed lemon juice
-1/2 tsp kosher salt
-1/2 tsp black pepper
-2 tbsp dried cranberries
-4 tbsp chopped walnuts, toasted
-4 tbsp crumbled goat cheese
1. Heat oil in a large skillet over medium-high heat. Add squash, onion, and garlic and cook, stirring constantly, until squash is lightly browned and slightly tender (about 7 minutes).
2. Add kale, lemon zest, lemon juice, salt, and pepper, and cook until kale is wilted and squash is tender (5-7 minutes). Remove from heat.
3. Add cranberries and nuts, tossing to combine. Sprinkle with goat cheese and serve immediately.