HOLISTIC CHEF EDDIE'S TIP OF THE DAY #45

Hi everyone I'm back.  I missed everyone.  Believe me, I am humbled at the amount of people this blog is already reaching.  Over 465 people "liked" it.  So very grateful for all of you.  I cooked this past weekend for 25 hungry, in shape, energy filled men from Thursday through Sunday in a workshop called Biohackers given by Anthony DiClementi.  It was a mental, physical and spiritual challenge in every way and very powerful.  I'm so happy to feature ROASTED BUTTERNUT SQUASH as today's recipe.  Butternut Squash has a sweet, nutty flavor to it and is perfect for fall and winter holidays and everyday.  It is low in calories and high in Vitamins A and C, magnesium and potassium.  I love to eat it along side or as part of chopped steamed Kale, adding a tiny bit of Maple Syrup to sweeten the Kale and Squash.  Again thank so many of you for reading my blog.  It means the world to me to reach as many people with health as I possibly can.  Cheers!!!

        ROASTED BUTTERNUT SQUASH 
                 WITH STEAMED KALE

1 bunch Kale, chopped coarsely,  stems removed
1 large Butternut Squash, peeled and cut into 1 inch chunks
2 Tablespoons Extra Virgin Olive Oil
Salt and Pepper
1/2 teaspoon Granulated Garlic
2 Tablespoons (or more) pure Maple Syrup
1 teaspoon ground Cinnamon
Olive Oil Spray

1)  Remove all stems from the bunch of Kale and chop the leaves coarsely.  Place in a steamer for at least 15 minutes until the Kale is soft but firm and a bit crunchy.  You know how done you like it.  Then set aside in a medium sized bowl.
2)  Peel the Butternut Squash and cut it into 1 inch chunks.  Add to another bowl.  Season with Salt and Pepper and sprinkle 1/2 teaspoon Granulated Garlic. Add the Extra Virgin Olive Oil and toss well until all contents are covered. 
3)  Place the Butternut Squash in a pan sprayed first with Olive Oil Spray so the Squash doesn't stick to the pan.  Cook in a 425 degree oven for at least 20 minutes.  Test it with a fork to see if it's done.  The fork should easily go in and out of the Squash.  The ends should start turning brown.  The Squash should remain in cubes.  Don't overcook.  
4)  Remove and add hot to the Kale.  Toss with 1 teaspoon of ground Cinnamon and the Maple Syrup.  It screams holiday and so healthy.  Enjoy!!!