Butternut Squash and Kale

(Recipe courtesy of The Pioneer Woman)


  • 1/2 whole butternut squash; peeled, seeded and cubed
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  •  Black pepper to taste
  • 1/4 teaspoon chili powder (more to taste)
  • 1 bunch kale, leaves torn, stalks discarded


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