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Butternut Squash and Kale Stir Fry

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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 


  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.
  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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