Butternut Squash with Kale & Pomegranates
(recipe courtesy of Debby Raftree, an RN and lifestyle health coach at Spiece Fitness)
Ingredients:
-1 medium butternut squash
- 4 cloves garlic
- 1 tbsp. melted ghee or coconut oil
- 2 tsp. poppy seeds
- 2 cups packed shredded kale
- 1 shallot
- juice of 1/2 a lemon
- zest of 1 lemon
- couple pinches of sea salt
- 1/2 cup of pomegranates
Preheat an oven to 400 degrees. Peel the squash, cut it in half lengthwise, and scoop out the seeds. Cut into cubes. Toss with oil, minced garlic, poppy seeds, and sprinkle with sea salt. Place on a parchment-lined baking sheet. Roast until fork-tender, not mushy (approximately 30-40 minutes).
While the squash is roasting, shred the kale by slicing it in very thin strips. Add the juice of 1/2 a lemon, a pinch of sea salt, and massage into kale to wilt. Set aside.
Make dressing by whisking all ingredients together. Pour over kale, toss to coat.
Remove the pomegranate seeds. Fill a bowl with water, cut the fruit in half, then roughly pry out the seeds with your fingers and let them fall into the water. The seeds with white pith will float to the top-- remove the pith as much as possible leaving the seeds with will then sink.
When the butternut squash has finished roasting, remove from oven and let cool for 5 to 10 minutes. Add to kale and mix. Toss with sliced shallot, pomegranate seeds, and garnish with lemon zest. Season to taste. Serves 6.
