2 tablespoons coconut oil
1/2 butternut squash peeled, seeded and diced
1/2 teaspoon kosher salt
1/4 teaspoon chili powder (more to taste)
Freshly ground black pepper
1 bunch kale, leaves torn, stalks discarded
Heat 1 tablespoon of oil in a large skillet over high heat. Add the squash and sprinkle with the salt, chili powder and pepper. Cook for several minutes undisturbed, then turning gently with a spatula, until the squash is deep golden brown and tender on all sides (but not falling apart). Remove to a plate and set aside.
In the same skillet, melt the remaining 1 tablespoon of oil 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. Taste, adjust seasonings. Turn off heat and serve.