I had this for dinner last night. It was so much more than it seemed. The butternut complemented the kale so wonderfully and vice versa. Thank you Pioneer Woman! Another great dish! My only regret is that butternut squash is not in season all year.
Butternut Squash and Kale
Prep time
Cook time
Total time
Author: Pioneer Woman
Serves: 8
Ingredients
- ½ whole Butternut Squash; Peeled, Seeded And Cubed
- 2 Tablespoons Butter
- 1 Tablespoon Olive Oil
- ½ teaspoon Kosher Salt
- Black Pepper To Taste
- ¼ teaspoon Chili Powder (more To Taste)
- 1 bunch Kale, Leaves Torn, Stalks Discarded
Instructions
- Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.
- In the same skillet, melt 1 tablespoon of 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.
- Serve as a side dish with chicken or beef, as a main veggie dish, or as a filling for quesadillas or sandwiches.
Notes
Photo and recipe courtesy of Pioneer Woman
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