Prep time: 10 minutes

cook time: 10 minutes

servings: 4-5

Ingredients:

Fresh

• 2 bags of cubed butternut squash
• 5 C kale, chopped (or half bag pre-chopped)
• ½ C fresh Parmesan, grated

Pantry

• 1 tbs extra virgin olive oil
• 3 cloves garlic, chopped (or garlic powder)
• ½ tbs dried sage (optional)
• Kosher Salt
• 1/2 C -1 C low sodium chicken broth

Directions:

Heat oil over medium heat and sauté butternut squash until edges begin to turn brown. Add garlic, sage and salt. Let squash cook for two- three minutes. Add chicken broth and kale then cover and simmer for about seven minutes.

Once the kale is wilted, mix in a ¼ cup of the Parmesan cheese. Keep in oven safe sauté pan or transfer to a baking dish.

Top with remaining 1/4 C Parmesan. Broil on high until a crust forms on top, about 2-3 minutes. Remove from oven and serve hot!