Roasted butternut squash with stuff

While in Charlotte, NC, my buddy, Jeff threw together another Paleo dish.  It wasn't until Jeff was making the roasted butternut squash that I realized it would fit neatly into the Paleo category.

  

This is an excellent side dish what will feed am swarm of CrossFitters after a Chipper WOD. 

Like most recipes I post, it super easy to prepare.

Ingredients:

1 butternut squash (cubed/chopped)

1 large yellow onion (chopped)

1 bulb of fennel (chopped)

1 bundle of Kale (chopped)

2 tablespoons of olive oil

¼ cup of apple juice (no sugar added)

2 tablespoons of apple cider vinegar

Directions

Preheat oven to 350 degrees.  Coat and toss butternut squash in 2 tablespoons of olive oil and place in a baking dish.   Then, pour ¼ cup of apple juice into baking dish and bake at 350 for one hour.

Fifteen minutes prior to butternut being done, sauté onion and fennel over low heat until onion almost translucent.  Then, toss in chopped kale.  Continue to sauté until kale is cooked down (limp).

Toss and combine sautéed mixture and roasted butternut squash.  Add, 1 tablespoon of mixed dried herbs and a couple tablespoons of apple cider vinegar (optional). Serve hot.

Flowers