Sautéed Kale With Roasted Butternut Squash And Dried Cherries | FairfieldMoms

As a part of our Health and Wellness guide we met with Heather Carey, MS and The Green Palette Kitchen. She is giving us a healthy and easy recipe for the week, before we indulge in the holiday meals! Scroll down for a great deal from Heather to jump start your new year!

About a month before Thanksgiving, my family and I go through the list of side dishes that will be divvied up among us cooks who will contribute to the most important eating meal of the year.

Spices – the secret to good health and good taste!

While we do our best to lean on this side of healthy, you know how Thanksgiving goes: grandma’s outdated stuffing recipe must be included (it’s tradition!), or the sweet potato casserole with marshmallows that all the kids love has to be there.

bnsquashkale2I had to insist that something nutritious and delicious make the menu, and this side dish fits the bill perfectly. Kale and butternut squash, the powerhouse stars of this dish are low in calories, full of healthy fiber, calcium and other anti-inflammatory nutrients.

Kales wilts, a lot, promise!

The spices and the dried cherries give this side dish a warm, cozy feeling that are not only so good for you but make it an official holiday dish.

bnsquash4Enjoy your holiday and feel so good about making this dish at your next meal!


Sautéed Kale With Roasted Butternut Squash And Dried Cherries

Makes 6 servings


1/2 teaspoon ground allspice
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons extra virgin olive oil, divided
4 cups diced butternut squash, from 1 medium squash
2 bunches kale, stems removed, chopped coarsely and rinsed
2 medium shallots, minced
2 medium cloves garlic, minced or pressed
1/2 cup dried unsweetened cherries


1. Heat your oven to 400 degrees F. Mix the allspice, coriander, paprika, salt and pepper in a small bowl. On a large rimmed baking sheet, toss the squash with 2 tablespoons of the olive oil and the spices. Roast, stirring once about halfway through, until browned and tender, about 20 minutes.

2. Heat the remaining olive oil in a large sauté pan over medium high heat. Add the shallots and garlic and cook, stirring, until just tender, about 2 minutes.

3. Add the kale and cook, stirring occasionally, until the kale is wilted. Reduce the heat, add the squash, cover, and cook until the squash is heated through, about 5 minutes. Add the dried cherries and stir gently to combine. Season with salt and pepper if needed and serve hot.

Are you struggling to find the right way to lose the last ten pounds and keep it off?  Stop yo-yo dieting and learn to actually love food again. Heather Carey, MS inspires women to make significant lifestyle changes so that they can get off the diet bandwagon and still lose weight, experience better health and increased kitchen confidence.  You will learn the important skills to make intuitive, empowering choices around eating and cooking.
Heather is a plant based chef and clinical nutritionist with a teaching kitchen and office in the heart of Southport, CT. She sees women for 1-1 coaching and cooking lessons that show you how to make eating simple, nutritious and delicious. 
Connect with her today and receive 20% a one-on-one coaching session or private cooking class. 
Instagram @greenpalette1
Facebook @greenpalettekitchen
Phone 203-521-6115

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