A hearty stew with notes of cumin and cilantro that whips up in no time.
Add all ingredients except sunflower seed butter, kale and suggested toppings to pot.
Stir together and bring to boil, covered. Remove lid and reduce heat to medium-low for 15 minutes.
Add chopped kale and sunflower seed butter and continue cooking for another 10-15 minutes until butternut squash is tender and meat is thoroughly cooked.
Serve warm with cilantro and lime, and with brown rice if desired, and enjoy!