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Meal Plan

Lacinto Kale with Roasted Butternut Squash

Serves 4


  • 2 cups Butternut Squash, peeled and cubed
  • 1/2 red onion, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 pinch sea salt
  • 6 cups kale, chopped
  • 3/4 cup water


  • Preheat oven to 375 degrees.
  • Toss the cubed squash and red onion with 1 tablespoon of the olive oil and salt.
  • Place in a baking pan and roast until squash is soft, about 25 minutes.
  • Heat sauté pan on medium heat. Add kale and water and cook for a few minutes, then cover with a lid to steam the kale.
  • When kale is tender and water has evaporated, add roasted squash and onions, top with remaining olive oil, and serve.

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