1 Butternut Squash, bulbous area removed, shaft peeled
1 Tablespoon Olive Oil
¼ Cup Fresh Sage Leaves
½ Medium Onion
2 Leaves Kale, washed, dried and trimmed
¼ Cup Goat Cheese
¼ Cup Sliced Toasted Almonds
1 Dash Red Pepper Flakes, to garnish
1 Dash Salt, to taste
1 Dash Pepper, to taste
2 Oven Roasted Salmon Filet (optional)
Steps to Prepare
Using the Spiralizer Blade, spiralize the butternut squash. Slice the onion and chop the kale with the Slicer Blade. Keep the prepped ingredients separate.
In a large skillet, heat 1 tablespoon olive oil. Add onions and cook until translucent. Add butternut squash noodles and cook for 4 minutes, tossing throughout. Add chopped kale, sage leaves, salt and pepper to skillet and cook for an additional 4 to 5 minutes.
Sprinkle the goat cheese and almonds over the skillet and garnish with red pepper flakes and additional salt and pepper, if desired. Divide between bowls and serve alongside salmon, if desired.