Butternut Squash and Kale: A Cozy, Colorful Side or Main
A simple skillet dish that transforms seasonal produce into a cozy, nutrient-packed feast.
Butternut Squash and Kale: A Comforting, Colorful Sauté
As the days grow cooler, kitchens everywhere fill with the aroma of seasonal ingredients—butternut squash and kale stand out as two favorites to brighten your table and satisfy your appetite. This simple, rustic dish brings together sweet roasted squash and earthy greens in a warm, savory sauté that works perfectly as a hearty vegetarian main or a festive holiday side. With just a handful of pantry staples and a quick, straightforward process, you’ll have a flavorful, eye-catching plate ready in under an hour.
Why This Dish Works
- Simple Preparation: Just peel, dice, sauté, and combine. No special equipment needed.
- Flexible Serving: Serve as a side for roasts, toss with cooked grains for a vegetarian main, or top with crumbled cheese.
- Bold Flavors: Sweet squash, earthy kale, a kick of chili powder, and savory butter/olive oil come together beautifully.
- Full of Color & Nutrition: Orange squash and deep-green kale make the plate pop and deliver plenty of antioxidants and vitamins.
Ingredients
- 1 medium (about 2 pounds) butternut squash, peeled, seeded, and diced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1 large bunch (about 6 cups) kale, stemmed and roughly chopped
Optional Add-Ins
- Crumbled bacon or pancetta for smoky notes
- Shredded gruyère or parmesan cheese for richness
- Chopped toasted almonds or pecans for crunch
- Finish with fresh herbs (sage, thyme) for extra fragrance
How to Prepare Butternut Squash and Kale
Step 1: Dice the Butternut Squash
Start by peeling the squash with a sturdy peeler. Cut off both ends, slice in half lengthwise, scoop out the seeds, and cut each half into planks or sticks. Dice into even 1/2- to 3/4-inch cubes for quick, even cooking. Don’t worry about perfection! Uniform size is more important than shape.
Step 2: Sauté the Squash
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil over high heat in a large skillet.
- Add diced squash to the pan in a single layer. If your skillet is small, work in batches—a crowded pan steams veggies, a roomy pan browns them.
- Sprinkle with salt, pepper, and chili powder for depth and a gentle kick.
- Cook, stirring gently and only occasionally, until the squash is deeply golden brown and tender. This usually takes 10–15 minutes.
- Transfer squash to a bowl or plate and set aside.
Step 3: Prepare the Kale
- Add the remaining tablespoon each of butter and olive oil to the same skillet (no need to clean between—those browned bits add flavor).
- Add chopped kale and toss with tongs to coat in fat.
- Sprinkle with additional salt and pepper if desired.
- Sauté for 2–3 minutes just until the kale wilts and turns bright green; it should be tender but not mushy.
Step 4: Combine and Serve
- Add the sautéed squash back to the pan with the wilted kale.
- Toss together gently to combine and heat through. Taste and add more salt or pepper as needed.
- Transfer to a large serving bowl and serve hot or at room temperature.
Tips and Variations
- Try Other Greens: Substitute baby spinach, Swiss chard, or collard greens for kale.
- Add Protein: Toss in sautéed sausage, bacon, or chickpeas for a main dish version.
- Finish With Cheese: Crumble goat cheese or feta on top just before serving for a creamy finish.
- Make Ahead: Prepare the squash and kale separately up to two days ahead, store in the fridge, then reheat and combine before serving.
- Use Pre-Cut Squash: Many stores sell peeled and cubed squash—use for extra convenience.
What others are reading
Serving Suggestions
- As a side dish for roast chicken, pork, or fish
- Toss with cooked pasta, grains (quinoa, farro), or rice for a hearty vegetarian entrée
- Top with a fried or poached egg for a satisfying brunch
- Spoon into wraps or stuffed pita with a smear of hummus
Table: Quick Reference – Recipe Overview
| Step | Ingredient/Action | Time |
|---|---|---|
| 1 | Peel & dice squash | 10 min |
| 2 | Sauté squash | 10–15 min |
| 3 | Wilt kale | 2–3 min |
| 4 | Combine & serve | 2 min |
Nutrition Information
This combo offers a nutritious boost:
- Butternut squash: Rich in vitamin A, C, fiber, and potassium
- Kale: Packed with vitamins K, A, C, plus calcium and powerful antioxidants
- Olive oil & butter: Provide healthy fats for absorption of fat-soluble vitamins
- Chili powder: Adds antioxidants and an anti-inflammatory boost
This dish is gluten-free, vegetarian, and can be made vegan by substituting plant-based butter.
Frequently Asked Questions (FAQs)
Q: Can I roast the squash instead of sautéing?
A: Yes! Toss diced squash with oil and seasonings, then roast on a sheet pan at 425°F (220°C) until golden and tender, about 20–25 minutes. Combine with wilted kale as directed.
Q: What type of kale is best?
A: Both curly kale and lacinato (Tuscan/dino) kale work well. Curly kale is more robust and holds its shape; lacinato is more tender with a milder flavor.
Q: Can I make this dish ahead?
A: Absolutely. Cook squash and kale, cool, and store separately. Mix and reheat in a skillet when ready to serve.
Q: Is this suitable for meal prepping?
A: Yes—portion into containers and refrigerate for up to three days. It heats well in the microwave or on the stovetop.
Q: How do I cut a butternut squash safely?
A: Use a sturdy, sharp chef’s knife. Cut off ends, peel, halve lengthwise, scoop seeds, and dice. A microwave zap for 2–3 minutes can soften the skin to make peeling easier.
Butternut Squash & Kale: The Perfect Seasonal Pair
There’s a reason this combination is a modern classic: the tender, naturally sweet squash perfectly balances the hearty greens of kale. Chili powder and a touch of butter add layers of flavor and depth, making it just as good on its own as it is nestled next to a juicy roast. Try experimenting with spices—curry powder, smoked paprika, or even a hint of nutmeg can transform the base recipe.
Chef’s Note: Kitchen Confidence
Learning to handle winter squash can feel intimidating, but this recipe proves it’s simpler than it seems. Cut with confidence, choose good-quality olive oil and fresh kale, and let the simplicity of the ingredients shine. This comforting sauté is designed for flexibility and enjoyment—feel free to make it your own with your favorite herbs and add-ins.
More Ways to Enjoy Butternut Squash and Kale
- Pasta Toss: Add roasted squash and wilted kale to cooked orecchiette or penne with crumbled sausage and parmesan.
- Casserole: Mix with caramelized onions, bacon, cheese, and parsnips, then bake until bubbly.
- Salad: Combine with massaged kale, roasted squash, apples, pecans, cheese, and a tangy vinaigrette for a winter salad.
- Soup: Simmer squash, kale, broth, and aromatics; blend for a creamy soup or leave chunky for texture.
Conclusion
Butternut squash and kale deliver flavor, color, and nutrition in a dish that’s as simple as it is satisfying. Whether part of a holiday feast or a weeknight table, it’s sure to please vegetarians and omnivores alike—and just might become a new seasonal favorite.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a36982103/butternut-squash-casserole-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a32946296/orecchiette-with-butternut-squash-kale-and-sausage-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a104726/ultimate-winter-salad/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11870/butternut-squash-and-kale/
- https://www.thepioneerwoman.com/food-cooking/recipes/a10910/butternut-squash-kale-quesadillas/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11286/roasted-spaghetti-squash-with-kale/
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