Whole Body Renewal Center
Roasted Squash with Wilted Kale and Mushrooms
Ingredients
2 servings
- 1C squash – buttercup, delicate, acorn (personal preference)
- 1C kale
- ½-3/4C mushrooms – Portobello, cremini or white button
- ½ onion – chopped
- 2-3 cloves garlic chopped
- Dirty Salt
- Pepper
- Herbed goat cheese (personal taste)
Instructions
- Cut up squash in 1″ cubes, cover in olive oil, grind on dirty sea salt and pepper.
- Roast at 425 for about 20-25 minutes.
- In a pan, add olive oil (about 2T), sauté onions. Add garlic and saute for 1 minute, then add kale and mushrooms. Saute until wilted – grind on sea salt and black papper.
- Place on plate and put a little garlic herbed goat cheese on top.