SugarDetoxMe by Summer Rayne Oakes

Author:Summer Rayne Oakes
Language: eng
Format: epub
Publisher: Sterling Epicure

INGREDIENTS

½ butternut squash, peeled, deseeded, and diced

2 tablespoons extra virgin olive oil, divided

2 cups Lacinato kale, ribboned

Sea salt, to taste

Pepper, to taste

Juice of 1 lemon (optional)

Crushed red pepper (optional)

Avocado-Cilantro Dressing (optional; see recipe on page 52)

DIRECTIONS

1. Toss the butternut squash in a large bowl with 1 tablespoon of the olive oil.

2. Preheat the oven to 350°F. Spread the butternut squash on a baking sheet and bake for about 30 minutes, turning the squash about halfway through. Remove the squash from the oven.

3. Place the kale in a large bowl and add the remaining tablespoon of olive oil, salt, and pepper and massage the kale thoroughly until it becomes supple. Use the lemon juice as well, if you have it handy, but it’s not necessary.

4. Toss the butternut squash in with the kale. Add crushed red pepper, if you like, and toss with a homemade dressing. I suggest Avocado-Cilantro Dressing.

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