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Vital Nourishment: Delicata Squash with Kale and Cranberries

Delicata Squash With Dino Kale and Cranberries
Serves four

6 cups dino kale, stemmed and torn into small, bite-size pieces
4 delicata squash
2 tbs. extra-virgin olive oil
1/4 tsp. dried sage
1/4 tsp. ground allspice
1/2 tsp. sea salt
1/8 tsp. red pepper flakes
1/4 cup dried cranberries

Preheat the oven to 425 degrees F. Cover the kale with cold water and set aside until ready to use.

Peel the squash with a sharp vegetable peeler. Cut in half lengthwise, scoop out the core and seeds, and cut into 1/2-inch pieces. Toss the squash with 1 tablespoon of the olive oil, the sage, allspice and 1/4 teaspoon salt. Spread the squash in a single layer on a baking sheet. Roast for 15 minutes, or until tender.

While the squash is roasting, heat a large saute pan over medium heat. Add the remaining 1 tablespoon olive oil, red pepper flakes and cranberries. Stir 10 seconds, and add the kale and 1/4 teaspoon salt. Saute until tender. The water that adheres to the greens should be enough water to cook them. If needed, add 1 tablespoon of water to finish cooking.

Stir the roasted squash into the sauteed kale. Serve immediately in a shallow serving bowl or as a side dish to a main course.

Experience Life magazine is an award-winning health and fitness publication that aims to empower people to live their best, most authentic lives, and challenges the conventions of hype, gimmicks and superficiality in favor of a discerning, whole-person perspective. Visit www.experiencelifemag.com to learn more and to sign up for the Experience Life newsletter.

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Experience Life magazine is an award-winning health and fitness publication that aims to empower people to live their best, most authentic lives, and challenges the conventions of hype, gimmicks and superficiality in favor of a discerning, whole-person perspective. Visit experiencelife.com to learn more and to sign up for the Experience Life newsletter, or to subscribe to the print or digital version.

9 comments

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4:53AM PST on Jan 12, 2011

Thank you.

11:00PM PDT on Jul 17, 2010

thanks

3:28PM PST on Mar 3, 2010

Wonderful. Thanks, Megan.

10:58AM PST on Feb 14, 2010

Lovely, thanks!

5:42PM PST on Jan 22, 2010

This soup is very delish.Thanks for the recipe.

4:38AM PST on Dec 15, 2009

Looks tasty! i just used some delicata squash too (in soup though!) - i love the zillions of varieties of winter squash and haven't yet found one I didn't like..

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6:01AM PST on Nov 16, 2009

Made the squash portion of the recipe for a vegetarian dinner party. It was delicious!!!

I had never eaten delicata squash before. It was so sweet, as if I had added honey or maple syrup, but I had not added anything other than the oil, salt, sage, and all spice.

Super easy (except peeling the squash).

Will make the kale part, today or tomorrow.

12:23PM PDT on Oct 21, 2009

Terri ~

I went grain free (except oats) and dairy free in February of 2008, and it has changed my life! I feel better than I have in 30 years, and I have energy again for the first time in ages.

When I first started my new life plan, all I could focus on was what i COULDN'T eat, but now that I've been on it for a while, I'm amazed by all the delicious things I CAN eat. This has opened up a whole new way of life for me.

7:07PM PDT on Oct 20, 2009

I was just put on a gluten free diet, so I will be exploring a lot of new food ideas. I used kale with chicken and lentils, and look forward to trying your kale and potato recipe.Thank you for sharing a tasty healthy option!

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