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Butternut Squash and Kale Stir Fry

bowl of kale and squash salad
Prep Time
20 min
Cook Time
10 min
Yields
4 servings

This dish is versatile as both a vegetarian entrée or side.

 

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ingredients

2
Tbsp butter
1
Tbsp olive oil
½
butternut squash, peeled, seeded and diced
½
tsp kosher salt
¼
tsp chile powder (more to taste)
Freshly ground black pepper
1
bunch kale, leaves torn, stalks discarded
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directions

Step 1

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.

Step 2

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.

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