Kale and Butternut Squash Saute
- 2 tablespoons extra-virgin olive oil
- 3 pounds butternut squash, peeled and cut into 1/2-inch cubes (about 3 1/2 cups)
- 1/2 cup diced yellow onion
- 2 garlic cloves, minced
- 4 1/2 cups chopped fresh kale
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons dried cranberries
- 4 tablespoons chopped walnuts or pecans, toasted
- 4 tablespoons crumbled goat cheese
1. In a large skillet, heat oil over medium-high heat. Add squash, onion and garlic and cook, stirring constantly, until squash is lightly browned and slightly tender, about 7 minutes.
2. Add kale, lemon zest, lemon juice, salt and pepper and cook until kale is wilted and squash is tender, 5 to 7 minutes. Remove from heat.
3. Add cranberries and nuts; toss to combine. Sprinkle with goat cheese.
- A half cup of cooked butternut squash provides more than 80 percent of your daily vitamin A requirement for just 41 calories. The gourd is also a good source of fiber and vitamin C.
- For the most flesh and fewest seeds, choose a squash with a large neck and a small bulb. And forget the fridge: Butternut does best in cool -- not cold -- dark places, where it will last as long as a month.
- Candice Kumai, the author of the new cookbook Cook Yourself Sexy, purees squash and mixes it into her mac and cheese before baking. She also uses a vegetable peeler to shave it into ribbons, which can be lightly sauteed and added to salads or pasta dishes.