| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 butternut squash, peeled, seeded and diced.
- 1/2 teaspoon kosher salt
- 1/4 teaspoon chile powder (more to taste)
- Freshly ground black pepper
- 1 bunch kale, leaves torn, stalks discarded
Instructions
- Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add the squash and sprinkle with the salt, chile powder and pepper. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside.
- In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together.
Nutrition Facts
| Calories | 179 calorie |
| Total Fat | 10 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 15 milligrams |
| Sodium | 203 milligrams |
| Carbohydrates | 22 grams |
| Dietary Fiber | 4 grams |
| Protein | 5 grams |
| Sugar | 2 grams |
Reviews
Never tried butternut squash
in a salad as this…delicious!
The hardest part was cutting g it up.
I added the rice and cream.
in a salad as this…delicious!
The hardest part was cutting g it up.
I added the rice and cream.
It’s really good but it feels like it’s missing something. But is quite yummy. I like it!
Is anyone else confused because of the difference between the written recipe and the video? Where did the olive oil go?
I tried this recipe this evening and followed another reviewer’s idea of adding sausage. It was phenomenal. We also added wild rice as a base. I think adding egg to make it more of a fried rice would’ve really hit the mark. Would definitely make again; but perhaps would take the easy route and use pre-cubed squash.
It came out great! I’m so glad to have another way to enjoy kale.
Made this tonight and it’s delicious! I added a little balsamic vinegar when I combined the kale & butternut squash & then sprinkled with a little goat cheese. Perfect for my dinner!
Not a big fan of kale, but it was surprisely delish! I also made it with sweet potatoes instead of butternut squash and cayenne pepper instead if chilli power. I love to make an omelette with this in it and brie or goat cheese
We modified a little bit since we were looking to make a meal out of it… we started with cooking ground sausage, chopped leeks, garlic, and chili flakes together and later added the kale and then the carmelized butternut squash and additional mushrooms from another pan….put it on a bed of cooked rice noodles for the gluten intolerant people. It was awesome. My kids loved it!
amazing
The grocery store didn’t have any butternut squash, so I substituted zucchini . It’s really good. I also used a tablespoon of blue cheese butter. Made it really yummy!!