Butternut Squash and Kale Stir Fry with Maple Vinaigrette


  • 2 Tbs Coconut Oil
  • 1 large Butternut Squash skin and seeds removed, chopped into 1/2 to 1 inch size pieces, about 67 cups
  • 1 bunch Kale stems removed and chopped into large pieces
  • 1/2 tsp ground Sea Salt
  • 1/2 tsp ground Black Pepper
  • 2 tsp ground Nutmeg
  • 1 tsp Paprika
  • 1/4 cup Pure Maple Syrup
  • 2 Tbs EVOO
  • 1 Tbs Apple Cider Vinegar
  • 1/2 cup dried Cranberries
  • 1/2 cup Pecans halves


  1. In large Wok add Coconut Oil and heat on stovetop over med-high heat.
  2. Add Butternut Squash, season with Salt, Pepper, Nutmeg, and Paprika.
  3. Stir fry continuously until almost softened, when you can pierce it easily with a fork, about 20 minutes.
  4. Stir in Kale when Butternut Squash is almost done, around the 15 minute mark.
  5. In small bowl whisk together Maple Syrup, EVOO, and Apple Cider Vinegar.
  6. When Butternut Squash and Kale are fully cooked, pour Maple Syrup mixture over and stir well.
  7. Remove from heat.
  8. Stir in Cranberries and Pecans.
  9. Enjoy!