This dish is versatile as both a vegetarian entrée or side.
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
https://www.foodnetwork.ca/recipe/butternut-squash-and-kale-stir-fry/15531/
