Ingredients

The following ingredients have 6 Servings
  • 4 cups butternut squash (diced about 1/2-1 inch )
  • 1 bundle kale (stems removed and leaves roughly chopped)
  • 2 teaspoons olive oil
  • 1 teaspoon kosher salt (divided)
  • 2 tablespoons unsalted butter
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper

Instruction

  • In a skillet over medium heat, melt the butter. Add the butternut squash. Season the squash with chili powder, garlic powder, ½ tsp kosher salt, and pepper. Cook for 6-10 minutes or until the squash is somewhat tender when pierced with a fork. 
  • In a large bowl combine the chopped kale, olive oil, and ½ tsp kosher salt. Using your hands, massage the kale for 1 minute. 
  • Add the kale to the butternut squash. Cook for 2-3 minutes or until the kale has wilted slightly. Taste, and season as you’d like. Serve warm!