Roasted Squash with Wilted Kale and Mushrooms


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)



  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.