30 minutes or less

1 butternut squash peeled, seeded & sliced into "steaks"

1 Tbsp olive oil

sea salt & black pepper to taste

1 c veggie broth, no sugar added

2 Tbsp tomato paste

1 bunch kale, rinsed and torn from stem

1 package soy chorizo (Trader Joes carries an awesome one!)

Preheat oven to 475*

Preparation tip: Use a vegetable peeler to peel whole squash. Then, slice off top & bottom & scoop out seeds. Stand upright to slice into half inch "steaks.” If you don’t feel like even doing this, just cube your squash!

Drizzle prepared squash with olive oil, sea salt & pepper. Spread evenly onto a sheet pan lined with parchment paper or silicone mat & pop into the oven for 22 minutes, or until a fork slides out smoothly.

Meanwhile, heat broth & tomato paste in a large frying pan or Wok. Stir paste until completely dissolved.

Add kale & chorizo. Cover and allow to simmer for 8-10 minutes, or until kale has reached desired cooked-ness!

Top prepared squash with kale & chorizo.

Serves 3.

(you’ll be SO happy about any leftovers!)