Chicken Hash with Butternut Squash and Kale

Directions

1. 1
   Bring a large pot of salted water to boil.
2. 2
   Add the butternut squash pieces and blanch for 3 minutes, until almost cooked through.
3. 3
   Remove from heat and stir in the chopped kale.
4. 4
   Let stand, uncovered, for 3 minutes.
5. 5
   Drain the pot and set the veggies aside.Season the chicken pieces with salt and pepper. Return the emptied pot to medium-high heat and saut the chicken with the olive oil, until browned on all sides.
6. 6
   Add the onions and saut for 2 minutes.
7. 7
   Mix in the butternut squash and kale mixture and sage. Saut for another 2 minutes.In a small bowl combine the broth, stevia and Dijon.
8. 8
   Pour over the hash and simmer until the liquid is reduced. Season with salt and pepper to taste. Enjoy!