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

  1. Cut up squash in 1″ cubes, cover in olive oil, grind on dirty sea salt and pepper.
  2. Roast at 425 for about 20-25 minutes.
  3. 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.
  4. Place on plate and put a little garlic herbed goat cheese on top.