12-14 oz butternut squash diced

Approx. 6 cups stuffed in cup Kale

1.5 tablespoon Dijon

1 1/4 tablespoon maple syrup

3 tablespoon olive oil (2 for dressing and .5 tablespoon for each veggie to bake)

1/2 lemon squeezed

1 tablespoon finely finely chopped sage

1/2 teaspoon salt

Garlic powder to taste for the veggies while they bake 

1/4 cup grated parmesan

The recipe:

Preheat the oven to 400 degrees. Prep the squash by dicing and kale by removing the stems

Place the squash and kale on the sheet and toss with a tablespoon of olive oil. Season with the salt, pepper and garlic powder. Toss well. Roast for about 20 minutes (or till the squash caramelizes) then remove then place the kale back in for an additional 5 minutes.

While the squash roasts, prep your dressing by combining your dijon, maple syrup, olive oil, lemon, chopped sage, and salt.

Let the squash and kale cool a little bit before combining with dressing, but this salad is meant to be served warm!!

Mix your parm, kale + squash mixture, and dressing together. Enjoy!!