Tag Archives: butternut squash

Warm Butternut Squash and Kale Salad


This recipe actually once transformed me from being a non-kale-liker to a kale-lover. Worth a try then, isn’t it?

Warm Butternut Squash and Kale Salad with Quinoa

1 Butternut Squash (small, about 1 lb) peeled and cut into 0.5 inch chunks
Olive Oil
Salt and Pepper

1 bunch of Kale

0.5 cup Quinoa

2 tsp Apple Cider Vinegar
1 tsp Dijon Mustard
2 tbls Olive Oil
0.5 tsp Cayenne Pepper
1-2 Garlic Clove(s)
Salt and Pepper

Optional: Pine Nuts and/or Goat Cheese


1. Preheat oven to 225C/400F.

2. Toss squash chunks into a bowl with some olive oil, salt and pepper. Spread on a baking sheet and bake in oven for 15-20 min (until tender and slightly browned).

3. Remove the thick stems from the kale and chop/tear into smaller pieces. Gradually add the kale into a large skillet over medium-high heat, stir constantly until kale is bright green (about 5 min).

4. Cook Quinoa to preferred tenderness.

5. Combine all dressing ingredients.

5. Mix baked squash, warmed kale and cooked quinoa into a large bowl and toss with dressing. Garnish with pine nuts and/or goat cheese if preferred.



Until next time: Listen to Your Body, and Stay Strong!
Connect with me on Twitter, Facebook and Instagram.

Roasted Butternut Squash Soup


I love to make this soup in the fall when all the pumpkins and squashes are suddenly appearing in the stores, but yesterday I invited my ladies over for dinner and couldn’t decide what to serve. I ended up with this lovely Roasted Butternut Squash Soup (which I prepared the day before) and the Quinoa Kale Salad. Some Acme Bread, Cowgirl Creamery Cheese and Napa Wine on top (support local food!) and wonderful company made the evening just perfect.


Roasted Butternut Squash Soup

1 Butternut Squash (medium size)

A bunch of fresh Garlic Cloves

1 big or 2 small onions

2 Carrots

1 Red Chili or Red Chili Flakes

4 cups Vegetable Stock

1 can Coconut Milk

Salt and Pepper


1. Heat the oven to 400F/200C.

2. Cut the Butternut Squash in half lengthwise and scope out the seeds. Cut into approximately 1 inch/2 cm thick slices (keep the skin on) and place on a baking sheet. Sprinkle some olive oil, salt and pepper on top and roast in the oven until tender and lightly browned (appr. 50 min). Halfway, turn the slices and also add some unpeeled garlic cloves (I use 5-10 cloves!!) and let them roast together with the squash.

3. Dice the onion, carrots and chili pepper into medium size pieces. Saute in a heated pan with some oil, until soft but not browned. Add the Vegetable Stock and boil on low heat for 15-20 min.

3. When the Butternut Squash and Garlic Cloves are ready, remove the skin and add the meat to the soup. Boil for another 5 minutes and then use a blender/food processor to blend smooth.

4. Add Coconut Milk and Salt and Pepper to taste.

5. Optional: Garnish with sprouts, pumpkin seeds, parsley, chives or try to add pieces of goat cheese.


Until next time: Listen to Your Body, and Stay Strong!
Connect with me on Twitter, Facebook and Instagram.