Lacinto Kale with Roasted Squash

Ingredients

• 2 Cups Butternut Squash peeled and cubed
• 1/2 Red Onion thinly sliced
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Pinch Sea Salt
• 6 Cups Lacinato or Tuscan Kale chopped
• 3/4 Cup Water

Preparation

1. Preheat oven to 375 degrees.
2. Toss the cubed squash and red onion with 1 tablespoon of the olive oil and salt. Place in a baking pan and roast until squash is soft, about 25 minutes.
3. Heat sauté pan on medium heat. Add kale and water and cook for a few minutes, then cover with a lid to steam the kale. When kale is tender and water has evaporated, add roasted squash and onions, top with remaining olive oil, and serve.