This recipe goes well with quinoa and beans. It can even be made into a one-dish casserole by layering cooked beans on the bottom, cooked quinoa on top of that, the squash-kale mixture on top of that, and hazelnuts sprinkled on everything.
½ large bunch of kale, chopped
2-3 yellow squash, chopped
¼ cup toasted hazelnuts
3 Tbsp. Olive Oil
1 tsp. sea salt
½ tsp. black pepper
Toast hazelnuts and set aside. Chop squash and kale. Steam squash for 8-10 minutes, then place in a glass baking dish. Steam kale for 5 minutes, and then mix in with squash. Sprinkle sea salt and black pepper.
Drizzle with olive oil. Mix well and bake for 30-40 minutes, until squash is well done. Cover with toasted hazelnuts and serve.