Butternut Squash with Roasted Kale and Mushrooms with Pumpkin Sauce

This recipe is fairly easy to make and is healthy and delicious. I used my spiralizer on the butternut squash but you can cut it however you like. For the pumpkin sauce I used the sauce that we sell here at Stony Hill but it is easy to make your own sauce. Follow the link here for a pumpkin sauce recipe.
Pumpkin Sauce

Ingredients:
1 large butternut squash
1 bunch kale
2 pints cremini mushrooms
salt and pepper
garlic powder

Directions:
Heat oven to 375 degrees. Remove the ribs from the kale and roughly chop. Chop the mushrooms. Toss the kale and mushrooms with olive oil then lay evenly on a foiled pan. Season with salt, pepper, and garlic powder. Put in the oven and roast for about 15 minutes. Remove the skin from the squash. If you have a spiralizer, spiralize the squash or you can just dice it into small cubes. Bring a pot of water to a boil. Place the squash in the boiling water and cook until just tender, as you would potatoes for a potato salad. Drain and place in a bowl. Toss the mushrooms and kale with the pumpkin sauce and pour over the squash. Serve and enjoy!