Butternut Squash with Kale

Butternut Squash with Kale
The contrasting flavors of butternut and kale really compliment each other. It's good for you too!
Butternut Squash with Kale

Ingredients

  1. Butternut squash (cubed) 4 cups
  2. Fresh kale, washed, trimmed, and chopped 8 cups
  3. Onion (chopped) 1⁄2 cup
  4. Olive oil 2 tsp
  5. Salt, divided 1⁄2 tsp
  6. Butter, divided 2 Tbsp
  7. Chili powder 1⁄2 tsp
  8. Garlic powder 1⁄2 tsp
  9. Black pepper 1⁄4 tsp
Prep Time
45 minutes
Servings
Makes 6-8 servings
Nutrition Facts
Per Serving (6): 142 calories; 6 g fat; 3 g saturated fat; 22 g carbohydrates; 4 g protein; 2 g fiber; 10 mg cholesterol; 239 mg sodium

Directions

  1. Place kale in a large bowl with 2 tsp olive oil and 1⁄4 tsp of salt massaging olive oil into greens for a few minutes.
  2. In a large skillet, melt 1 Tbsp butter over medium heat.
  3. Add butternut squash and stir; season with chili powder, garlic powder, pepper, and 1⁄4 tsp salt.
  4. Cook for 6-8 minutes or until squash is tender. Remove from skillet and set aside.
  5. Melt remaining 1 Tbsp of butter in the same skillet and add chopped onion; cook for 1-2 minutes.
  6. Add the kale to the skillet and saute' on medium heat for 2-3 minutes or until kale has wilted.
  7. Add the squash to the kale mixture and toss together.

Cook's notes

The butternut squash can be peeled and chopped the day before. Try adding fresh Parmesan cheese!
Catherine Milum, RDN, LD