Butternut Squash and Kale Stir Fry

  • prep time20 min
  • total time 30 min
  • serves 4

This dish is versatile as both a vegetarian entrée or side.

231 Ratings
Directions for: Butternut Squash and Kale Stir Fry


2 Tbsp butter

1 Tbsp olive oil

½ butternut squash, peeled, seeded and diced

½ tsp kosher salt

¼ tsp chile powder (more to taste)

Freshly ground black pepper

1 bunch kale, leaves torn, stalks discarded


1. 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.

2. 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.

See more: Lunch, Main, Side, Stir-Fry, Vegetables, Vegetarian


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