Not counting salt and pepper, this meal requires only five ingredients and cooks on one pan for easy cleanup. Whole kale leaves roast until alluringly crisp in some spots and chewy-tender in others; you could also chop the kale if you’d prefer.
Butternut squash is a very efficient food, low in calories but high in nutrients. In a 1 cup serving of butternut squash, you’ll get more than 100% of daily vitamin A, 20% of vitamin C and 3g of fiber.
Active time: 8 minutes Total time: 35 minutes
Sheet Pan Roasted Pork, Butternut Squash and Kale Ingredients Directions Place a large rimmed sheet pan in the oven. Preheat the oven to 425°F (220°C). Leave the pan in the oven as it heats. Brush 1 tablespoon oil over the pork; rub pork evenly with 1/2 teaspoon salt, chili powder and 1/4 teaspoon pepper. In a large bowl, toss together squash, 1 tablespoon oil, 3/8 teaspoon salt, and remaining 1/4 teaspoon pepper. Carefully remove the pan from the oven. Arrange pork and squash on the pan. Roast in the preheated oven for 12 minutes. In the same bowl, drizzle kale leaves with remaining 1 tablespoon oil; rub oil into kale. Sprinkle kale evenly with remaining 1/8 teaspoon salt. After pork and squash have roasted for 12 minutes, remove pan from oven; stir squash. Arrange kale leaves around pork and squash. Roast until pork is done and kale is crispy, 12–14 minutes more. Serves: 4 | Serving Size: 3 ounces pork, about 1/2 cup squash and 2–3 kale leaves Nutrition (per serving): Calories: 284; Total Fat: 13g; Saturated Fat: 2g; Monounsaturated Fat: 9g; Cholesterol: 60mg; Sodium: 577mg; Carbohydrate: 19g; Dietary Fiber: 3g; Sugar: 3g; Protein 26g Nutrition Bonus: Potassium: 489mg; Iron: 13%; Vitamin A: 248%; Vitamin C: 99%; Calcium: 9%
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