< Return to Seasonal Recipes

Winter Squash & Kale Stir Fry

Ingredients:

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

Directions:

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 the 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.