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
- 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.
- Toss the squash using a spatula to cook on the other sides.
- 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.
- 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.
- Serve warm or at room temperature sprinkled with balsamic vinegar or lemon wedges.
- 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.
Equipment
Buy Now → 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