Butternut Squash and Kale

This is one of my absolute favorite veggie combinations, and it doesn’t matter how much of it I make…it disappears before I can say “Butternut Squash and Kale.”

See? It’s gone again! Now I have to make more.

The below process photos come from my Butternut Squash and Kale Quesadillas recipe I posted way back in January 2013, as well as the Butternut Squash Risotto I posted around that same time. I wanted to post just the veggie mixture as a separate recipe today, for the following reasons:

a) Butternut squash is, like, totally the rage this time of year.

b) The color combination of these two veggies is, like, totally gorgeous.

c) If someone comes to this here website o’ mine looking for veggie side dish ideas, they won’t, like, find this as a standalone since it’s merely part of quesadilla and risotto recipes.

d) I’m making this veggie combo later today, so, like, I had it on the brain.

e) I’m a Capricorn.

Sound reasoning, I’d say!

Now, after I post the veggie recipe below, I’ll give you some ideas of other ways you can use it…so don’t leave me forever until you read that first.

Thank you for your cooperation.

 

Start by cutting up a butternut squash, which is a little intimidating. But it doesn’t have to be! Just follow the next eighty-seven steps and you’ll be fine!

Just kidding. There aren’t that many steps.

 

 

 

First, lop off the top of the squash…

 

 

 

Then lop off the bottom.

 

 

 

Use a potato or vegetable peeler to peel off the skin, which comes off really easily.

 

 

 

(Note from today: I was very proud of my nails back in January 2013, as you can see. I kept showing them off.)

 

 

 

Keep working on the skin…

 

 

 

Until you see no more sign of it. Just pure, unadulterated butternut squash.

 

 

 

You can throw this away if you want, or throw it in the compost heap.

 

 

 

Now, cut the squash in half where the skinner part meets the larger part.

 

 

 

Slice both pieces down the middle…

 

 

 

Then use a spoon to scoop the seeds and pulp out of the larger pieces. (The other end of the squash doesn’t have any seeds/pulp, so you won’t have to worry about that.)

 

 

 

Slice the chunks of squash into large slices…

 

 

 

Then stack them up…

 

 

 

And cut the stacks into sticks.

 

 

 

Then rotate the sticks and cut them into a nice, neat dice!

 

 

 

No matter what your chunks look like, just cut them into sticks and cut the sticks into a dice…

 

 

 

Until the whole dang squash is diced.

 

 

 

(Gratuitous nail shot again. Sorry.)

 

 

 

Throw some butter and olive oil into a big ol’ skillet…

 

 

 

And throw in the squash. I actually wound up doing two skillets because I wanted the squash to get some nice color and not be crowded. Note that for the printable recipe below, I call for only half the squash…which is still plenty!

 

 

 

Sprinkle a good amount of salt in the skillet.

 

 

 

Then add a good amount of pepper.

 

 

 

And then this: chili powder!

 

 

 

It gives the squash a nice spice, a nice edge, a nice addition of danger, a nice level of risk. I’ll stop now.

 

 

 

Cook the squash over high heat, using a spatula to turn it over gently from time to time, until it’s nice and deep golden brown.

 

 

 

Remove it to a plate and set it aside for a bit.

 

 

 

Next, grab the kale! And oh…if you don’t know kale very well (or if your only experience with kale is halfheartedly admiring it as a salad bar garnish) you must dive into the world.

 

 

 

I just tear the kale off of the stalks in pieces…

 

 

 

Using my freshly manicured hand to grasp the stalks as I go. (Ha.)

 

 

 

Keep going until you have a nice big pile of kale.

 

 

 

Throw a little extra butter into the skillet and crank the heat to medium to medium-high.

 

 

 

Then throw in the kale…

 

 

 

And toss it around with tongs.

 

 

 

Cook it for a few minutes, then remove the skillet from the heat.

One of the things I love about kale is how well it holds up when it cooks. Even though I love spinach, it only takes a short time before it wilts, then just a little more time before it’s really soggy and mushy. Kale, on the other hand, stays crisp longer.

 

 

 

Next, just add the squash to the kale…

 

 

 

And gently toss it around. Isn’t this just a gorgeous color combination? Deep, rich, lovely, and so tasty, you won’t be able to control yourself.

 

WHAT TO DO WITH THE VEGGIE MIXTURE

 

Here are some things you can do with the veggie mixture!

 

1. Serve it on a plate as is! You won’t regret it.

 

2. Make Butternut Squash and Kale Quesadillas. Unbelievably glorious.

 

3. Put the mixture inside a panini or grilled cheese. Utter heaven.

 

4. Slice up a baguette, drizzle the pieces with olive oil, lightly toast them in the oven, then spread each slice with a little goat cheese or flavored cream cheese, spoon a little of the veggie mixture on each one, and serve them as an appetizer with cold white wine. Yum!

 

5. Puree the cooked squash in some chicken broth to make a soup, splash in a little cream, then throw in the kale after the soup is ready. Butternut Squash and Kale Soup!



 

6. Follow this risotto recipe, but include the kale to make it gorgeous and green.

 

6. Grill some chicken, put it inside pita bread, stuff it full with the squash/kale mixture, and spoon in a yogurt/herb mixture as a dressing. Yum! That just sounded good for some reason.

 

7. Make a simple skillet pasta dish:

 

Just dump some cooked bowtie pasta right into the skillet…

 

 

 

Then drizzle in a little olive oil…

 

 

 

Add some Parmesan…

 

 

 

And toss it all together.

 

Here’s the handy dandy printable for the veggie mixture. Go have fun with it this weekend!

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Recipe
Butternut Squash and Kale

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Difficulty: Easy
Servings: 8



Print Recipe

Ingredients
1/2 whole Butternut Squash; Peeled, Seeded And Cubed2 Tablespoons Butter1 Tablespoon Olive Oil1/2 teaspoon Kosher Salt Black Pepper To Taste1/4 teaspoon Chili Powder (more To Taste)1 bunch Kale, Leaves Torn, Stalks Discarded Preparation Instructions

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 it for 3 to 4 minutes. Add in 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.

Posted by Ree | The Pioneer Woman on November 6 2014