Which kale do you think would work best in this autumnal recipe? Nash’s red kale, perhaps?
1/2 whole butternut squash, peeled, seeded and cubed
2 tablespoons butter
1 tablespoon olive oil
1/2 teaspoon kosher salt
Black pepper to taste
1/4 teaspoon chili powder (more to taste)
1 bunch kale, leaves torn, stalks discarded
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 for 3 to 4 minutes. Add 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.
We thank The Pioneer Woman for this tasty recipe.