Butternut Squash and Kale Stir Fry

By Valarie

Ingredients

• 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

Details

Servings 4
Preparation time 20mins
Cooking time 30mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

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.