Vibing on this colorful winter meal (that I actually mish-mashed from a side dish I made for Thanksgiving).


  • Butternut squash
  • Raw cranberries
  • Feta cheese
  • Organic honey
  • Cinnamon
  • Lacinato Kale
  • Lemon
  • Olive oil (or avo oil)
  • Salt + pepper
  • Garlic powder


  • Preheat oven to 400°
  • Peel and cube butternut squash
  • Line a baking sheet with tin foil and drizzle olive oil
  • Spread cubed butternut squash on baking sheet. Season with S+P, garlic powder and another drizzle of olive oil
  • Place in oven for 25 min
  • Meanwhile, wash and chop kale. Squeeze some lemon juice over it and allow it to sit while squash roasts
  • When squash is done, remove from oven and add cranberries. Put back in oven for another 10-15 min until crans are bursting
  • Now, place chopped kale on a plate with roasted squash and cran on top. Top it off with feta cheese, cinnamon and a drizzle of honey.


  • You can forgo the honey. cinnamon and feta and add in parm cheese and mozzarella instead