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Sautéed Kale & Mushrooms with Roasted Blue Hubbard Squash


½ Blue Hubbard squash, peeled and seeded, cut into 1/2-inch cubes
2 tablespoons olive oil
½ pound mushrooms, sliced
1 leek, sliced thin
1 tablespoon fresh winter savory, minced
1 clove garlic, minced
1 bunch kale, stemmed and chopped Salt and pepper to taste


  1. Preheat oven 425 degrees. Place cubed squash on baking sheet, toss with 1 tablespoon olive oil. Season with salt and pepper. Bake for about 30 minutes, or until tender. Set aside.
  2. In a large skillet heat the 1 tablespoon oil over medium heat. Add the mushrooms, leek and winter savory. Sauté for about 5 minutes until softened.
  3. Add the garlic and the chopped kale. Stir for 2-5 minutes, until the kale is softened to your liking. Add in the butternut squash and warm throughout. Taste and season with salt and pepper to taste.