Sautéed Butternut Squash with Kale and Garlic – A Simple Fall Delight

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Hey there, friends! As the leaves start to turn and that crisp autumn air settles in, I can’t help but feel a sense of comfort and excitement in the kitchen. One of my go-to fall recipes is Sautéed Butternut Squash with Kale and Garlic. It’s a simple dish that celebrates all the amazing flavors of the season, and trust me, it’s both delicious and healthy!

Why You’ll Love This Recipe

Picture this: sweet, tender butternut squash, vibrant garden-fresh kale, and a kick of garlic all coming together in one pan. It’s the kind of dish that warms you up from the inside out. Whether you’re looking for a side to accompany your main course or a light meal on its own, this recipe has got you covered.

All About Butternut Squash

Let’s talk about butternut squash for a minute. This beautiful gourd is a fall superstar, and I’m obsessed with it! Not only is it sweet and nutty, but it’s also packed with nutrients.

Nutritional Benefits

Butternut squash is like a little health treasure chest. It’s loaded with:

  • Vitamins A and C: Great for your vision and immune system! I love knowing I’m giving my body some serious support with every bite.
  • Antioxidants: That gorgeous orange color? That’s beta-carotene working its magic, fighting off those pesky free radicals.
  • Fiber: If you’re looking to stay full and satisfied, this squash has got your back. It’s perfect for keeping your digestion happy.

Culinary Versatility

What I adore about butternut squash is its versatility. You can roast it, mash it, puree it into soups, or sauté it like we’re doing today. It plays well with both savory and sweet dishes, which makes it a staple in my kitchen during the fall.

Selecting and Storing

When you’re picking out a butternut squash, look for one that feels heavy for its size and has a nice, smooth skin. I like to avoid any with soft spots. You can keep a whole squash in a cool, dry place for weeks, but once you cut it, be sure to wrap it up and pop it in the fridge.

Cutting the Butternut Squash

Now, let’s tackle the not-so-fun part: cutting the butternut squash. It can seem a bit intimidating, but with the right approach, it’s a breeze! Here’s how I do it:

  1. Start with a Stable Surface: First, make sure your cutting board is sturdy. You might want to place a damp towel underneath to prevent slipping.
  2. Trim the Ends: Use a sharp knife to cut off the top (stem end) and bottom of the squash. This creates a flat surface, making it easier to handle.
  3. Peel the Squash: Using a vegetable peeler or a sharp knife, carefully peel the skin off. Don’t worry if it takes a bit of time; just go slow and steady.
  4. Cut in Half: Once peeled, stand the squash upright on the flat end and slice it down the middle lengthwise. This will reveal the seeds inside.
  5. Scoop Out the Seeds: Use a spoon to scoop out the seeds and stringy bits from each half. You can save the seeds to roast later if you like!
  6. Cube the Squash: Place each half cut-side down and slice into half-moon shapes, then rotate and cut into cubes. Aim for even pieces for consistent cooking.

And there you have it! With a little practice, cutting butternut squash becomes much easier, and it’s totally worth it for this delicious dish.

Preparing the Kale

Before diving into cooking, let’s prep our kale! Fresh kale adds a beautiful color and tons of nutrients to the dish. Here’s how I like to prepare it:

  1. Wash the Kale: Rinse the kale leaves under cool water to remove any dirt or grit. Give them a good shake to remove excess moisture.
  2. Remove the Stems: Hold a leaf in one hand and with the other, grab the stem at the base and pull the leaf away. Alternatively, you can use a knife to cut along both sides of the stem and remove it.
  3. Chop the Leaves: Once you have the leaves, stack a few on top of each other, roll them up, and slice them into bite-sized pieces. This makes them easier to sauté and eat!

Now that your kale is prepped and your squash is ready, you’re all set to start cooking!

Sautéed Butternut Squash with Kale and Garlic - A Perfect Fall Side
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Sautéed Butternut Squash with Kale and Garlic – A Perfect Fall Side

Servings

4

servings
Prep time

15

minutes
Cooking time

10

minutes

Ingredients

  • 1 medium butternut squash

  • 1 bunch kale, chopped

  • 3 cloves fresh garlic, minced

  • 2 teaspoons olive oil

  • 2 teaspoons kosher salt, divided

  • 2 tablespoons unsalted butter

  • 1 teaspoon chili powder

  • 1/4 teaspoon pepper

  • 1 teaspoon garlic powder

Directions

  • Cook the Butternut Squash: In a large skillet, melt the butter over medium heat. Once melted, add the butternut squash pieces. Season with fresh garlic, garlic powder, chili powder, 1 teaspoon of kosher salt, and black pepper to taste. Cook for about 6-10 minutes, or until the squash is slightly tender when pierced with a fork.
  • Add the Kale: While the squash is cooking, your kale should be prepped with olive oil and salt and ready. Add the kale to the skillet with the squash and cook for another 2-3 minutes, or until the kale is slightly wilted.
  • Serve and Enjoy: Once everything is beautifully cooked, serve the sautéed kale and butternut squash warm. This dish is perfect as a side or a light meal!

Recipe Video

Notes

  • Ingredient Substitutions:
    Kale: If you don’t have kale, feel free to use other leafy greens like spinach or Swiss chard. Just adjust the cooking time, as softer greens will wilt more quickly.
    Butter: You can substitute olive oil or coconut oil for a dairy-free option.
  • Adjusting Spices:
    If you prefer a bit more heat, add a pinch of red pepper flakes or increase the chili powder. For a sweeter profile, consider adding a drizzle of maple syrup at the end.
  • Cooking Time:
    The cooking time for the butternut squash may vary based on how small you cube it. Smaller pieces will cook faster, so keep an eye on them to prevent overcooking.
  • Storage:
    Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
  • Serving Suggestions:
    This dish makes a wonderful side for roasted meats or can be served over grains like quinoa or rice for a more filling meal. Top with feta cheese or toasted nuts for added flavor and texture!
  • Meal Prep:
    You can prep the butternut squash and kale ahead of time. Just store them separately in the fridge until you’re ready to cook.
  • Nutritional Benefits:
    This dish is rich in vitamins A and C, antioxidants, and fiber, making it a great choice for a nutritious meal during the colder months.
  • Seasonal Variations:
    Feel free to experiment with seasonal veggies. Carrots, Brussels sprouts, or even sweet potatoes can be great additions to this dish.
  • Vegan Option:
    To make this recipe vegan, simply swap the butter for a plant-based butter or additional olive oil.

Why It’s a Great Choice

Not only is this dish delicious, but it’s also a nutritional powerhouse! Butternut squash gives you those vital vitamins, and kale adds even more antioxidants and fiber. Plus, garlic is known for its immune-boosting properties, which is a bonus during the chilly months.

Conclusion

So, this fall, why not give this Sautéed Butternut Squash Recipe a try? It’s simple, healthy, and oh-so-delicious. Whether you’re hosting friends for dinner or just treating yourself to something comforting at home, I promise this dish will not disappoint.

And if you’re looking for more seasonal inspiration, check out other fall side dishes such as “Cozy Maple-Roasted Delicata Squash and Caramelized Onions.” or watch the short YouTube video for the recipe!

Happy cooking, and let me know how it turns out for you! 🍂🥬🎃

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