Kale and Butternut Squash Sauté Recipe

Looking for a great side dish recipe? How about a drop-dead-delicious, healthy kale and butternut squash sauté that is surprisingly easy to put together?
Here is the easiest and most nutrient dense recipe for you. You can’t really go wrong with kale and butternut squash as they are a delicious combo and packed with nutrients and antioxidants. A simple, vegetable-heavy dish that will leave you feeling satisfied yet not overly full.

Kale and Butternut Squash Sauté

Serves 6

  • 1 pound kale
  • 1 pound (4 cups) pre-cut butternut squash
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon shallot, finely chopped
  • 2 large cloves garlic, minced
  • ½ cup toasted pine nuts
  • Pinch of chile pepper flakes
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon cracked black pepper
  • 4 tablespoons grated Pecorino Romano cheese

Chop off and discard the rough ends of the kale. Wash, dry thoroughly, and coarsely chop the kale. Heat the oil in a large pan over medium heat. Add the squash, and cook 15 to 20 minutes, or until browned and an inserted fork easily glides in. Add the kale, cook for 1 minute, and then add the shallot, garlic, chile flakes, salt, and pepper. Saute for 3 more minutes, add the pine nuts, and cook for another minute. Transfer the mixture to a serving dish, and top with Pecorino Romano. Hold the cheese for a vegan dish.

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