Roasted Butternut Squash and Kale Stir Fry


  • 2 Chicken Sausages (sliced)
  • 2 cups of Kale (Raw)
  • 1 cup of peeled and chopped Butternut Squash 
  • 1 cup of chopped Mushrooms 
  • 1 minced Onion
  • 1 cup of yellow Cherry Tomatoes 
  • 1 minced Garlic Clove
  • Sprinkle of Salt, Pepper 
  • Splash of Sherry Cooking Wine 
  • Splash of Olive Oil 


  1. Place chopped Butternut Squash onto a baking sheet. Sprinkle some olive oil, salt and pepper onto the veggies. 
  2. Bake on 425 Degrees for 20 minutes until squash is cooked all the way through. The fork should be able to go through the squash completely- but it should not have a "mushy" texture.
  3. In a Frying pan, add a splash of olive oil and sauté chopped onions, garlic and mushrooms until the onions become almost clear. 
  4. Add the 2 cups of chopped Kale into the pan and add a splash of Sherry cooking wine and a dash of salt and pepper. 
  5. Cook for a few minutes, add the yellow tomatoes and the roasted Butternut Squash to the pan. 
  6. In a separate pan, add a splash of olive oil and place the sliced Chicken Sausage into pan. I like to use the pre-cooked Sausage so all you need to do is brown each side for about 2 minutes. 
  7. Add the cooked sausage to the veggies, mix and serve!!