Every month in 2016 I’ll share four recipes as part of Dr. John Douillard’s 3-Season Diet Challenge. My intention is to help you discover the glow we can feel – inside-out – when we eat with the rhythm of the seasons. Each new harvest brings us into balance with the sun, snow, warmth, cold and other changes in the natural world and in our bodies. Starting with this recipe, I invite you to join me in savoring this month’s flavors while experiencing the personal transformation that can come from this ancient Ayurvedic approach to food! (Find more 3-Season Diet Challenge recipes in the categories to the left (under “Recipes”) or in the search bar above.) Enjoy! 

3 Season Diet Challenge with John Douillard

In this picture, the “Butternut Squash, Kale and Black Olive-Masala Stir Fy” serves as the bed for Cipolline in Agrodulce with Polenta (click for recipe).

Here is an ode to starting the day in good health and with rich conversation! This morning I had Tea with Tess (what a charming name for an eatery!). I rolled out of bed in my alpaca sweater and yoga pants and brewed a quick infusion of rose petals, cinnamon and honey. With thermos in hand, I strolled around the corner, no more than one hundred yards to her kitchen. On mornings like this, my love affair with Ithaca blossoms. What ease it takes to break the day’s fast with my dear friend and neighbor, and be back at my desk in time to unfold my work (of course, after a short musing on food here).

While Tess danced in front of her stovetop, I perched on a stool, bathing in the early sun bouncing off the creek and streaming through the window. She whipped up a fluffy, bright yellow batch of scrambled eggs, sautéed greens with black olives and roasted sweet potatoes. We savored breakfast while simmering over life dreams and the minutiae of our week; it’s all important. After several satisfying bites a corner of my waking mind realized that a similar Frisch Kitchen recipe had been lost in the vaults of my endless kitchen scribbles. I rifled through my stack of stained notes and found the recipe I’m now delighted to unleash…




Butternut Squash, Kale and Kalamata Olive Stir Fry

In this picture, the “Butternut Squash, Kale and Black Olive-Masala Stir Fy” serves as the bed for Cipolline in Agrodulce with Polenta (click for recipe).

And as always, I offer this easy and rewarding recipe for making homemade ghee. Once you try it, you will be addicted to the flavor! If you’re pinched for time, buy it online or at your local health food store.
On the subject of olives, I find that fresh(er) olives from the olive bar taste much better than those in a can. But don’t fret! It’s often easier and more affordable to use canned olives, and I do so often as long as the can contains one ingredient: olives. Black olives will do if they are not Kalamata.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x


  • 3 tablespoons ghee or olive oil
  • 4 cups 1/2-inch cubed butternut squash
  • 2.5 tablespoons minced garlic
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup (sub with honey)
  • 1 teaspoon garam masala
  • 4 cups coarsely shredded kale leaves
  • 1/3 cup coarsely chopped black kalamata olives
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper


  1. In a large saucepan, heat the ghee or olive oil over medium-high.
  2. Add the squash, toss and sauté for about 5 minutes, covered.
  3. Add the garlic, apple cider vinegar and garam masala. Stir and cover with a lid. Let the squash simmer for about 10-15 minutes, stirring occasionally until it becomes tender and caramelized. (The smaller the pieces, the faster it will cook).
  4. When the squash is cooked, add the kale and olives. Stir and cover again for about 5 minutes, until the kale wilts. When the kale is fully wilted, add the salt and pepper. Stir once more and remove from the heat to serve.


Allergens: dairy

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