Thai Butternut Squash and Kale Bowl

Turn on the oven to 400°F and line a baking sheet with parchment paper.

Toss the butternut squash cubes with olive oil, salt, and black pepper, then spread on the baking sheet and bake for 25 minutes.

In a large pan over medium heat, cook the kale for 3 minutes until it wilts down.

In a small bowl, mix the coconut milk, grated ginger, lime juice, soy sauce, and honey until smooth.

Add the roasted squash to the pan with the kale and pour the sauce over it.

Stir gently and cook for 2 minutes until everything is warm, then serve in bowls.