Butternut Squash And Kale Stir Fry With Maple Vinaigrette Food
BUTTERNUT SQUASH AND KALE STIR FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 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.
- 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.
AUTUMN BUTTERNUT AND KALE SALAD WITH MAPLE VINAIGRETTE
A nutritional powerhouse with squash and kale but you'll want a second helping because it tastes so good!
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oven to 450 degrees F. Toss squash, onion, maple syrup, oil, thyme and black pepper in a large bowl. Place evenly on large rimmed baking sheet lined with parchment paper; roast 30 minutes or until squash is tender and edges are starting to brown.
- Place kale in the same large bowl. Toss with hot, cooked squash and onions and set aside. Whisk vinaigrette ingredients together. Drizzle over salad and toss to combine. Sprinkle with cheese and pecans; serve immediately.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 55.5 g, Cholesterol 1.1 mg, Fat 4.2 g, Fiber 3.4 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 122.6 mg, Sugar 36.2 g
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