It’s been a while since I posted one of these!
I bought a Fitbit last month, which I had initially only planned to use to automate tracking my sleep and activity levels. Once I got it home, though, I decided to go ahead and use it to keep track of my food intake as well. I quickly found that I have a tendency to just forget to eat during the workday, relying on a handful of nuts or Clif bar and a bit of fruit to get me through the span of time between breakfast and dinner. I guess I thought of this as something that happened only sometimes instead of, like, every damn day. Obviously this isn’t the best way to function, and probably accounts for some of my stressed out feelings over the past few months (and vice versa, I’m sure).
So anyway, I decided to keep tracking my food intake with the Fitbit, and to dedicate one of my weekend days to planning and preparing meals for the week. This dish happened when I realized I had way more squash than I needed for my meal prep last weekend, a wilty bunch of kale in the fridge, and some leftover chopped onion to use up. A quick Google found me this recipe, which I adapted and made my own.
I love everything about this meal, from how quick and easy it was to toss together to how downright gorgeous it is. 10/10 do recommend.
Roasted Buttercup Squash Kale Sauté
4 cups 3/4-inch cubes of buttercup squash
1 tbsp olive oil
1/4 teaspoon salt
Sprinkling of black pepper
1 tbsp olive oil
½ cup diced yellow onion
3 cloves garlic, minced (about 1 Tbsp)
2 tbsp balsamic vinegar
6 cups thinly (3/4-inch) torn kale (center ribs removed) (from about 1 bunch of kale)
1/2 cup slightly broken up walnuts
Salt and pepper to taste
Preheat oven to 425°F. Place cubed squash in a bowl and toss with olive oil and salt and pepper. Spread out onto a lined baking sheet. Roast in oven for 25 minutes or until the squash is cooked through and browned on the edges.
15 minutes into roasting the squash, start on the onions. Heat olive oil on medium high heat in a large frying pan. Add the onion and toss to coat. Let cook for 7 to 8 minutes until softened. Add the garlic and cook a minute more.
Add the balsamic vinegar and the shredded kale. Stir until the kale is mixed well with the onions (it helps to use tongs to turn over the kale). Let cook for a minute or two until the kale is just wilted (don't overcook).
Then stir in the roasted squash and walnuts. Add salt and pepper to taste.