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Before you jump to Roasted Pork Chops and Butternut Squash with Kale recipe, you may want to read this short interesting healthy tips about Healthy Energy Snacks.

Enjoying healthy foods makes all the difference in how we feel. When we eat more healthy snacks and a smaller amount of the bad ones we generally feel much better. A salad helps us feel a lot better than a piece of pizza (physically anyway). Sometimes it’s hard to find healthy foods for snacks between meals. You can spend numerous hours at the grocery store searching for the perfect snack foods to help you feel healthy. Here are some healthy snacks which you can use when you need an instant pick me up.

Eating almonds is a wonderful alternative as long as you don’t have a nut allergy. Almonds provide a multitude of health benefits and are an excellent choice when you need a shot of energy. These nuts contain quite a lot of vitamins E, B2, and manganese. Almonds, like turkey, have the enzyme tryptophan which can often make you sleepy. But once you eat almonds, you do not feel like you should sleep a while. These nuts relax the muscles and offer a general sense of peace. Occasionally eating almonds could even be a mood enhancer!

You don’t have to look far to locate a wide range of healthy snacks that can be easily prepared. Choosing to live a healthy life style can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to roasted pork chops and butternut squash with kale recipe. To cook roasted pork chops and butternut squash with kale you only need 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to cook Roasted Pork Chops and Butternut Squash with Kale:

1. Get Entree
2. You need 1 small butternut squash (about 2lbs) - peeled, seeded, and cut into 1 1/2 in pieces
3. Provide 1/4 cup fresh sage leaves
4. Get 2 1/3 tbsp olive oil
5. You need 1 kosher salt and black pepper
6. You need 4 bone-in pork chops (1in thick; about 2lbs)
7. Provide Side
8. Take 2 clove garlic, thinly sliced
9. Use 1 bunch kale, thick ribs removed and leaves roughy cut (about 14 cups)

Steps to make Roasted Pork Chops and Butternut Squash with Kale:

1. Heat the oven to 400°
2. On a large, rimmed baking sheet toss the squash with the sage, 1Tbs of oil, 1/2tsp, and 1/4tsp of pepper.
3. Roast, tossing once, until tender, about 30-35min.
4. When the squash has been cooking for 20min, heat 1tsp of the remaining oil in a large skillet over high heat. Sear pork chops seasoned with 1/2tsp of salt and 1/4tsp of pepper for about 3-5min per side.
5. Transfer seared pork chops to the baking sheet with the squash, return to the oven and bake until chops are cooked through, about 6-8min.
6. Meanwhile, return the skillet to medium heat, adding the remaining Tbsp of oil.
7. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
8. Add the kale, 1/4 cup water, and 1/4tsp salt. Cook, tossing the kale and scraping up any brown bits on the bottom until the kale is tender, about 5-7min.

In this recipe, kale will be cooked till tender, the cabbage-like, sturdy leaves will stand up well against roasted butternut squash as well as meaty pork chops. To prep squash… Peel the squash with a vegetable peeler. Cut off ends and then slice the squash in half. My family and friends LOVE this recipe. A package of pork chops that were on sale.

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