Rosemary Butternut Squash & Kale Salad
Butternut Squash, peeled, seeded & cubed (1 pc) ‡
Grass Fed Butter (2 tbsp) ‡
Kale, leaves loosely shredded (2 cups) ‡
Fresh Rosemary (1 tsp) ‡
Apple Cider Vinegar (1-2 tbsp) ‡
Cayenne Pepper (1/4 tsp)
Olive Oil (1 tbsp)
Sea Salt, to taste
Black Pepper, to taste
‡: available in Tall Tree Organic Subscription
Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and cayenne pepper, apple cider vinegar and rosemary. Cook for several minutes, turning gently, until squash is a vivid golden brown and tender. Remove to a plate and set aside.
In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together.
Plate, serve and enjoy!