Recipe courtesy of Ree Drummond

Butternut Squash and Kale Stir Fry

Name: Butternut Squash and Kale Stir Fry
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
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

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

Nutrition Info

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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

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Watch how to make this recipe.

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.