Warm Kale and Spiced Butternut Squash

Warm Kale and Spiced Butternut Squash


1 Bag of Cubed Butternut Squash

1 Bag or Small Bundle of Rainbow Carrots, Cubed 

1 Tablespoon of Dried Cranberries 

3 Large Handfuls of Kale 

4 Tablespoons of Olive Oil 

1 tsp each Turmeric, Yellow Curry Powder, Cinnamon

1 pinch Red Pepper Flakes 

Salt and Pepper to Taste 

1 Tablespoon Apple Cider Vinegar 



Preheat the oven to 425 degrees Fahrenheit. In a large sheet pan, add the squash, carrots, spices, salt, pepper, red pepper flakes and 2 tbsp olive oil. Toss and coat the squash and carrots well. Roast until tender, approx. 20-25 minutes. In a bowl, combine the washed and chopped kale, squash, carrots, cranberries, apple cider vinegar, and the rest of the olive oil. Toss well, serve warm or at room temperature. 

* For a heartier dish, add some cooked quinoa or top with a poached egg. 


Green Lentil Curry

Green Lentil Curry

Finding Your True Motivation

Finding Your True Motivation