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Kale and Butternut Squash Saute

Kale and Butternut Squash Saute
Makes: 4  servings Prep 20 mins Start to Finish 32 mins


  • 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.
From FitnessMagazine.com