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Kale with Butternut Squash

In this recipe sweet butternut squash is sautéed with slightly bitter kale and garlic to create a tasty nutritious vegetable side dish everyone will love. It’s an easy dish you can make in 20 minutes with only 4 ingredients.

I love this dish and make it frequently this time of year. It’s a warm, comforting, satisfying dish. I make it for lunch or as a side dish at dinner.

Sauteing buttenut squash in olive oil creates soft delectable pieces of slightly caramelized butternut squash. Briefly sauteing the kale makes the leaves soft and delicate. Little bits of tender sauteed garlic enhances the flavors.

You get a delicious balance of sweetness from the butternut squash and bitter taste from the kale. Every bite has the creamy texture of the squash and crunch from the leafy greens.

Why You’ll Love This Recipe

  • Simple one pan dish made on the stove in 20 minutes
  • Lots of flavor and texture
  • Super nutritious, lots of vitamin C, B, calcium and iron
  • A delicious way to get more greens into your diet

Ingredients

  • Butternut Squash – The only hard part of the recipe is peeling and cutting the butternut squash. There are directions below. You can buy precut butternut at your supermarket to make it easier.
  • Kale – I use baby kale, it’s nice and delicate without tough stems. It comes already washed. You can use regular kale if you prefer. Strip off the stems and coarsely chop.
  • Olive Oil – Use a fruity extra virgin olive oil for best flavor. Avocado oil or butter can also be used.
  • Garlic – Tender sauteed garlic gives the dish a big flavor. Use fresh garlic.
  • Sea salt and fresh pepper

Instructions for Making The Recipe

How to Peel and Cut Butternut Squash

  • Slice 1/4 inch off both the stem end and the bottom. 
  • Cut the neck from the bulb so it is easier to handle. As you peel the skin it can get slippery, so having it in two smaller pieces makes it easier to hold. 
  • Peel the squash. It’s key to have sharp a high-quality peeler.
  • Cut the neck end into slabs and then into cubes.  Cut the bulb end in half and scoop out the seeds. Cut the bulb end into cubes.

How to Saute Butternut Squash

  • Heat large saute pan over medium heat, add the olive oil and heat until shimmering. Add the squash cubes. Season with salt and pepper. Cover and saute for 3 minutes.
  • Toss the squash, using a spatula, to brown evenly .
  • Cover and saute 3 minutes more, stirring frequently until lightly brown and tender when pierced with a fork. Turn down the heat if necessary to prevent burning.
  • Add garlic and saute 1 minute until fragrant. 
  • Add kale and toss. Keep tossing until the kale begins to wilt. Sprinkle with salt. If the pan is dry add a little broth or water to prevent sticking.
  • Saute 2-3 minutes until tender.
  • Taste to adjust salt and pepper.

Serving

Serve warm or at room temperature sprinkled with balsamic vinegar or lemon wedges.

It’s great for a party since it can sit out at room temperature for hours.

I love making it for lunch. It’s super nutritious with enough healthy carbs to keep me going all afternoon. For more protein add in some leftover chicken or beans.

Serve it as a side dish with fish, chicken or lamb sliders.

Storing

Store leftovers in a sealed container in the refrigerator for up to 2 days. Reheat on the stovetop.

DO NOT FREEZE. It can’t be frozen, everything will get mushy.

This recipe is one of my favorite ways to enjoy kale and butternut squash. I hope it inspires you to try making it this way.

It’s satisfying, comforting, warm, flavorful, well balanced, super nutritious.

If you like this recipe you may also want to try the other kale an butternut squash recipes

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Kale with Butternut Squash


  • Author: Ingrid DeHart
  • Total Time: 20 minutes
  • Yield: 2 servings 1x

Description

Kale with Butternut Squash is a delicious, nutritious, easy dish you can make in 20 minutes with only 4 ingredients.


Ingredients

Scale
  • 3 cups butternut squash – cut into ½ inch pieces
  • 2 Tablespoons olive oil
  • 5 ounces baby kale – or 1 small bunch regular kale stems removed and leaves roughly chopped
  • 1 large clove garlic finely chopped
  • Celtic sea salt
  • Fresh pepper
  • 1 teaspoon balsamic vinegar or lemon wedges for serving

 


Instructions

  1. Heat the oil In a large saute pan big enough to hold the squash cubes in 1 layer over medium low heat. Add the butternut squash. Season the squash with salt and pepper. Cover and saute for 3 minutes.
  2. Toss the squash using a spatula to cook on the other sides.
  3. Cover and saute 3-5 minutes more, stirring frequently until lightly brown and tender when pierced with a fork. Turn down the heat if necessary to prevent burning.
  4. Add garlic and saute 1 minute until fragrant.
  5. Add kale and toss. Keep tossing until the kale begins to wilt. Sprinkle with salt. If the pan is dry add a little broth or water to prevent sticking.
  6. Saute 2-3 minutes until tender.
  7. Taste to adjust salt and pepper.
  8. Serve warm or at room temperature sprinkled with balsamic vinegar or lemon wedges.
  9. Store leftovers in a sealed container in the refrigerator for up to 2 days. Reheat on the stovetop. It can’t be frozen, everything will get mushy.

Notes

Leave baby kale whole or coarsely chop. I chop it a little so there is less chewing to do.

If serving at a party on a platter, sprinkle with balsamic right before serving.

Larger pieces of butternut squash will take longer to cook.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Vegetable, Side Dish
  • Method: Saute
  • Cuisine: Paleo, Vegan, Grain Free, Gluten Free, Dairy Free

Keywords: kale with butternut squash, sauteed kale, sauteed butternut squash,

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