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Winter Squash & Collards Stir Fry


2 tablespoons butter
1 tablespoon olive oil
1/2 Red Kuri squash or 1 Honeynut squash, peeled, seeded and diced.
1/2 teaspoon kosher salt
1/4 teaspoon chili powder (more to taste)
Freshly ground black pepper
1 bunch of kale, leaves torn, stalks discarded


  1. Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat.
  2. Add the squash and sprinkle with salt, chili powder and pepper.
  3. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart).
  4. Remove to a plate and set aside.
  5. In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat and add in the kale.
  6. Toss it around with tongs and cook it for 3 to 4 minutes.
  7. Add in the cooked squash and gently toss together.