nutritionist Chelsea

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Butternut Squash and Kale Sauté

Butternut Squash and Kale Sauté

Typically, butternut squash and kale are winter vegetables, but I got a hankering for them both this summer, which tells me this sauté could be a year-round side dish (depending on when your craving for butternut squash hits you!). It goes well alongside grilled pork chops or chicken, or could be a side for breakfast with a poached or fried egg.

What (your ingredients):

1 tablespoon coconut oil
1 butternut squash (use a pre-cut package of cubed butternut squash-this is a huge time-saver!)
Several leaves of kale, torn into bite-size pieces
Salt, to taste
Cinnamon (optional)

How (your directions): Melt coconut oil over medium heat in a sauté pan. Add butternut squash cubes, and cook until soft through middle-this will take about 15 minutes. Be sure to stir, so that the squash gets crispy on the outside. Sprinkle a dash of cinnamon over the squash.

Add kale, a dash of salt, and cover pan. Cook for 4-5 minutes, as kale will get crispy!

Butternut squash that is crunchy on the outside and soft on the inside? Crispy kale? When are you making this?!

Butternut Squash and Kale
Butternut Squash and Kale

Serve hot. Enjoy!

Why (the science): Butternut squash and kale are both on the World’s Healthiest Food List for vitamin C. The kale, considered an “excellent source,” contributes a whopping 71% of your daily value of vitamin C. The butternut squash, as a winter squash, is considered a “very good source” and contributes 26% of your daily value of vitamin C. With this side dish to your breakfast, lunch, or dinner, you’ve eaten 97% of your vitamin C for the day. Great for the brain, great for the skin (hello, collagen production), and a great antioxidant, be sure to eat your vitamin C!

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