One of our favorite holidays, Thanksgiving, is so close! It’s not just a time for eating some of our favorite foods on the planet, but also the season to be grateful for everything you’ve been blessed with. This Thanksgiving roasted butternut squash and kale recipe will have your loved ones wanting more.
Let’s take a closer look at the ingredients in this Thanksgiving roasted butternut squash and kale.
Butternut squash is full of benefits. Because it is high in omega-3 fatty acids, it has potent anti-inflammatory properties and antioxidant properties as well. It has also shown anti-diabetic benefits and blood pressure regulation.
One of cayenne peppers most potent properties is its ability as an anti-inflammatory agent. It is believed that the hotter the pepper, the stronger the anti-inflammatory properties.
It is an excellent source of two powerful antioxidants called carotenoids and flavonoids. These antioxidants protect our bodies from harmful oxidative stress. They also contain important flavonoids like kaempferol and quercitin, which it thought to kill certain types of cancer cells.
Toss 1/4 cup of pumpkin seeds with 1 tsp of olive oil, 1 pinch of cayenne pepper, and 1/4 tsp of turmeric. Heat oven to 300 F and roast for 45 minutes. Remove from the oven and set aside.
Heat your oven to 425 F. Chop 1 butternut squash into cubes, toss in a bowl with 2 tbsp of extra virgin olive oil, 1/2 tsp of sea salt and 1/2 tsp of fresh black pepper. Place in the oven on baking sheet and roast for about 25 minutes.
Remove from the oven and add 4 cups of chopped kale and the roasted pumpkin seeds to the squash and fold in gently so the vegetables don’t get bruised.
Make sure ingredients are organic
Enjoy this Thanksgiving roasted butternut squash and kale!
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1. “Roasted Butternut Squash and Spinach.” Delish. Delish, 11 Aug. 2016. Web. 21 Nov. 2016.