Butternut Squash and Kale

1. 1

   Heat 1 tablespoon butter and olive oil in a large skillet over high heat.

2. 2

   Add squash and sprinkle with salt, pepper, and chili powder.

3. 3

   Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.)

4. 4

   Remove to a plate and set aside.

5. 5

   In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale.

6. 6

   Toss it around with tongs and cook it for 3 to 4 minutes.

7. 7

   Add in the cooked squash and gently toss together.

8. 8

   Serve as a side dish with chicken or beef, as a main veggie dish, or as a filling for quesadillas or sandwiches.

* Per serving · 4 servings · Values may vary.

No additional tips available.