butternut squash, kale and grain salad

It's officially fall and I am officially craving fall flavors. No, I am not referring to PSL (pumpkin spice lattes) from Starbucks. No no no, I am talking about real flavors from the earth, not a lab
Go to the grocery store/farmer's market/farm stand and get yourself some fresh, local autumnal vegetables. Experiment making recipes with pumpkin, squash, potatoes, yams, brussels sprouts and so many more delicious, nourishing fall vegetables. Here is a recipe that involves one of my personal fall favorites- butternut squash. Enjoy this dish while reaping the health benefits- improving eyesight, keeping your digestion system working smoothly, protecting skin from lines and dryness, reducing inflammation, while helping you lose weight all at the same time. Yowza!

I N G R E D I E N T S

3 Cups of Brown Rice
2 stalks of corn
6 green onions (white and light green parts only)
3 kale leaves
1/2 lemon
Olive Oil
Salt and Pepper to taste

R E C I P E

Preheat the oven to 400 degrees Fahrenheit
Cut the butternut squash into cubes and place on a baking sheet
Toss the squash in olive oil, salt and pepper and roast for 30 minutes
Cook your rice in about 6 cups of boiling water. It will take about 45 to finish cooking
Cut the corn off of the cobs and put into a pan with a drizzle of olive oil
After a few minutes, add the green onions. They should be thinly cut and only use the white and light green parts
Wash and take the kale leaves off of the stems then roughly chop them into smaller pieces
Once the corn begins to slightly brown, add in the kale leaves to the pan
Next, add in the cooked rice and a drizzle of olive oil into the pan. Let cook for five minutes while stirring often.
Once the rice and vegetables are done, put them into a bowl and add the butternut squash
Add the juice of half a lemon, a dash of salt and pepper and mix