I whipped this dish up a few weeks ago and posted it on my Instagram account and several people asked me to post the recipe. It's absolutely delicious and super easy to prepare. You can always substitute any of the veggies for what you like or have in your fridge. I literally used everything that was left over in my fridge.
What I used:
About 1 cup of butternut squash diced small
1/2 yellow pepper
1 cup of sliced baby portabella mushrooms
1 bunch of kale chopped
coconut aminos to taste * I love coconut aminos as an alternative to soy sauce. It is low in sodium and has a sweeter taste. You can purchase it at most Whole Foods stores.
salt and pepper to taste
2-3 tbs of extra virgin olive oil
Place a large skillet over medium heat and add in the oil. Once the oil is hot add in the butternut squash and pepper. Cook for about 8-9 minutes or until the squash is almost fork tender. Next add in the mushrooms and kale. Then raise the temperature to medium high and slowly pour in about 1/4 cup of coconut aminos and stir. Continue cooking for about 4-5 minutes or until the mushrooms and kale are nicely cooked and tender. Finally add in salt and pepper to taste.