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Kale and Butternut Squash Saute

Kale and Butternut Squash Saute

Nutrition Facts
  • cal. (kcal) 350
Kale and Butternut Squash Saute
  • Makes: 4 servings
  • Prep: 20 mins
  • Start to Finish: 32 mins
  • Carb Grams Per Serving: 49


  • 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.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 350 cal., 17 g total fat (5 g sat. fat), 364 mg sodium, 49 g carb. (8 g fiber), 10 g pro.