Thanksgiving Sides Part 4 - Warm Butternut Squash and Kale

I love butternut squash.  It's colorful and sweet and doesn't need much help to make it shine.  Paired with kale this makes a great hearty side or have a larger portion for a satisfying meal.

Ingredients:

1 large butternut squash 

1-2 bunches kale (I used the red kale curly for color)

3 cloves garlic

1/2" knob of ginger

Pink Himalayan 

Veggie Broth

Step #1: Add veggie broth to coat large pan.  Zest in garlic and ginger and put on medium heat. While flavors are infusing,  peel and cube butternut squash.  

Step #2:  Add butternut squash & salt, mix well, cook covered until tender.  De-stem kale, rip into manageable pieces,  and wash.

Step #3: Add kale to cooked squash until slightly wilted and warmed through.  Add more salt if desired. Serve & enjoy.