Butternut Squash and Kale Stir Fry

Since it it has been fall in Boston for more than  3 months and with weather in the 50’s, 60’s and even 70’s I have been craving “fall foods” and here is an easy and healthy recipe!


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


Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add the squash and sprinkle with the salt, chile powder and pepper. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside.

In the same skillet, melt the remaining 1 tablespoon 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.

Recipe courtesy of Ree Drummond

Screen Shot 2015-12-27 at 2.32.25 PM.png

Total Time:
30 min
20 min
10 min


Read more at: http://www.foodnetwork.com/recipes/ree-drummond/butternut-squash-and-kale-stir-fry.html?oc=linkback


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