Butternut Squash with Kale & Swiss Chard

Ingredients - serves 2

2 C large-diced seeded peeled butternut squash
1 T extra-virgin olive oil
1 bunch kale, stemmed, leaves cut into 1-inch ribbons
1 bunch Swiss chard, stemmed, leaves cut into 1-inch ribbons
3 T clarified butter, ghee, or coconut oil
1 clove garlic, minced
¼ C raw sliced almonds
½ tsp chili powder
½ tsp salt
½ tsp black pepper


  1. Preheat the oven to 425 F. Line a baking sheet with parchment paper
  2. In a large bowl, toss or mix the squash with the olive oil until well coated. Place the squash on the prepared baking sheet and roast for 45-50- minutes, until fork tender.
  3. About 15 minutes before the squash is done... Bring 2 cups of water to a boil in a large pot. 
  4. Place a colander or steamer inside the pot. Add the kale and Swiss chard, cover, and steam until the kale is tender but not soft, 3-5 minutes. Remove the kale and chard from the pot and set aside. Drain the pot and wipe it out.
  5. Place the same pot over medium heat, add the cooking fat, and swirl to coat the bottom. 
  6. When the fat is hot, add the garlic and almonds and stir until the garlic is aromatic, about 1 minute. Raise the heat to high and add the steamed kale and chard. Toss for 20-30 seconds to combine, then remove from the heat and transfer everything from the pot to a serving dish. 
  7. Combine the roasted butternut squash with the kale and chard mixture. Add the chili powder, salt and pepper, toss to combine, and serve immediately. 

To make this a heartier meal, add some sautéed chicken sausage to the salad just before serving.