By Tori Avey

Butternut Squash and Crispy Kale Bake

Ingredients

8 servings

2 bunchescurly kale

de-stemmed and torn into bite-sized pieces

8 cupsbutternut squash

cubed

3 tablespoonsolive oil

plus more for greasing baking sheet

2 tablespoonsmaple syrup

grade B preferred

1 teaspoonsalt

divided, or more to taste

½ teaspooncinnamon

¼ teaspooncayenne

if spice sensitive just use a pinch

Instructions