Butternut Squash and Kale Stir Fry
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 179 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 15 milligrams
- Sodium
- 203 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 4 grams
- Protein
- 5 grams
- Sugar
- 2 grams
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 179 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 15 milligrams
- Sodium
- 203 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 4 grams
- Protein
- 5 grams
- Sugar
- 2 grams
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
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.
My Private Notes
Show:
The Pioneer Woman
Episode:
Lighten Up
More from:
