NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1.5 cup butternut squash

1 tbsp olive oil

2 cup kale

2 clove garlic

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  Place the cubed butternut squash on the pan and drizzle with half of the olive oil, sea salt, and the ground turmeric.

• 3

  Toss the squash to coat evenly and roast in the oven for 20 minutes until the edges start to soften and brown.

• 4

  While the squash roasts, pat the shrimp dry and toss them in a bowl with the remaining olive oil, minced garlic, and black pepper.

• 5

  Remove the pan from the oven, push the squash to one side, and add the shrimp in a single layer.

• 6

  Return the pan to the oven and roast for another 5 to 7 minutes until the shrimp are pink and opaque.

• 7

  Remove from the oven, immediately toss in the chopped kale and lemon juice, allowing the residual heat to wilt the greens before serving.