Kale and Butternut Squash Sauté
This vegetarian dish is a snap to put together, loaded with nutrients and makes a great light lunch or dinner side. Feel free to swap out spinach or chard for the kale, if you like.
PREP TIME
5 minutes
COOK TIME
15 minutes
Ingredients
2 bunches kale, washed, dried and ribs removed
2 cups butternut squash, cut into 1" cubes
1/2 yellow or red onion, chopped
2 cloves garlic, minced
1/4 cup pine nuts or chopped walnuts
2 tablespoons olive oil, divided
Salt and pepper, to taste
2 cups butternut squash, cut into 1" cubes
1/2 yellow or red onion, chopped
2 cloves garlic, minced
1/4 cup pine nuts or chopped walnuts
2 tablespoons olive oil, divided
Salt and pepper, to taste
Directions
Roast the squash: Preheat oven to 375 F. Place squash cubes on a baking sheet and toss with 1 tablespoon of olive oil and a sprinkle of salt. Roast for 25-30 minutes, until the squash is fork-tender. Remove from oven and set aside.
Heat a large skillet to medium-high. Add 1 tablespoon of olive oil and the onion. Sauté onion for 5-6 minutes, until onion becomes fragrant and translucent. Reduce heat to medium and add garlic. Cook for one more minute. Add kale and sauté until kale begins to wilt, about two minutes. Add nuts and squash and cook for one more minute. Season with salt and pepper to taste. Serve immediately.
Heat a large skillet to medium-high. Add 1 tablespoon of olive oil and the onion. Sauté onion for 5-6 minutes, until onion becomes fragrant and translucent. Reduce heat to medium and add garlic. Cook for one more minute. Add kale and sauté until kale begins to wilt, about two minutes. Add nuts and squash and cook for one more minute. Season with salt and pepper to taste. Serve immediately.
Looking for inspiration? Try these recipes:
Spinach Garlic Soup
Vegan Burritos
Hoppin’ John
