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Thursday, December 17, 2015

Pioneer Woman Butternut Squash and Kale

I am just now getting around to publishing my Thanksgiving recipes from this year.  Every year at Thanksgiving I like to make one new thing and make it something that the people coming for dinner might not have tried.  Last year it was a brussels sprouts recipe, this year butternut squash and kale.  You know kale is the new super food that everyone just has to try.  It's not different but there are lots of interesting ways to make it.
I love the bright colors. 
A little prep time the day before make this recipe come together really quickly.
Start with about 1 Tablespoon butter in a  skillet
Then add the cubed butternut squash.  This was about 2 small squashes that were peeled, seeded and cut into about 1 inch cubes.  You really don't want the pieces any larger or they won't cook.  Get a good peeler to peel the squash because the skin it tough.  I like smaller squashes because they are not as hard to cut.
Add some pepper
salt
About 1/4 teaspoon chili powder.  I didn't measure just sprinkled some on top.  Cook the squash until it gets a little seared on the sides.  Toss occasionally.
Remove the squash from the pan.
Melt another Tablespoon of butter in the skillet.
Now add the pieces of kale.  You will want to take the middle stem part out of the leaves and tear them into smaller pieces.
Let it wilt a little.
Then add the squash back into the pot.  Stir well and keep hot until you are ready to eat.  This can be a last minute dish so the kale isn't too wilted.

Pioneer Woman Butternut Squash and Kale Recipe

2 Tablespoons butter divided
1 butternut squash
1 bunch kale
salt and pepper
1/4 teaspoon chili powder

If you like and I forgot with the rush to get dinner finished add some Parmesan cheese on top when it is finished.

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