Ingredients
The following ingredients have 7 Servings
- 2 Tbs Coconut Oil
- 1 large Butternut Squash skin and seeds removed, chopped into 1/2 to 1 inch size pieces, about 6-7 cups
- 1 bunch Kale stems removed and chopped into large pieces
- 1/2 tsp ground Sea Salt
- 1/2 tsp ground Black Pepper
- 2 tsp ground Nutmeg
- 1 tsp Paprika
- 1/4 cup Pure Maple Syrup
- 2 Tbs EVOO
- 1 Tbs Apple Cider Vinegar
- 1/2 cup dried Cranberries
- 1/2 cup Pecans halves
Instruction
- In large Wok add Coconut Oil and heat on stovetop over med-high heat.
- Add Butternut Squash, season with Salt, Pepper, Nutmeg, and Paprika.
- Stir fry continuously until almost softened, when you can pierce it easily with a fork, about 20 minutes.
- Stir in Kale when Butternut Squash is almost done, around the 15 minute mark.
- In small bowl whisk together Maple Syrup, EVOO, and Apple Cider Vinegar.
- When Butternut Squash and Kale are fully cooked, pour Maple Syrup mixture over and stir well.
- Remove from heat.
- Stir in Cranberries and Pecans.
- Enjoy!
