Butternut Squash And Kale Stir Fry Food
BUTTERNUT SQUASH AND KALE STIR FRY WITH MAPLE VINAIGRETTE
This Butternut Squash and Kale Stir Fry with Maple Vinaigrette comes together in under 30 minutes, it's one of my favorite fall side dishes to make!
Provided by Tastefulventure
Categories Side Dish
Time 30m
Number Of Ingredients 12
Steps:
- In large Wok add Coconut Oil and heat on stovetop over med-high heat.
- Add Butternut Squash, season with Salt, Pepper, Nutmeg, and Paprika.
- Stir fry continuously until almost softened, when you can pierce it easily with a fork, about 20 minutes.
- Stir in Kale when Butternut Squash is almost done, around the 15 minute mark.
- In small bowl whisk together Maple Syrup, EVOO, and Apple Cider Vinegar.
- When Butternut Squash and Kale are fully cooked, pour Maple Syrup mixture over and stir well.
- Remove from heat.
- Stir in Cranberries and Pecans.
- Enjoy!
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.
BALSAMIC BUTTERNUT SQUASH WITH KALE
This is a great side dish for the holidays, with the added benefit of kale! Surprisingly tasty. Serve hot or cold.
Provided by Danielle Walquist Lynch
Categories Side Dish Vegetables Greens
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place squash in a bowl; add onion, 1/2 of the balsamic vinegar, brown sugar, vegetable oil, salt, and pepper and toss to coat. Spread mixture in a single layer onto a baking sheet.
- Bake in the preheated oven until squash is tender and golden, 30 to 40 minutes.
- Combine kale and broth in a heavy-bottom skillet; bring to a light simmer. Cover skillet, reduce heat, and cook until kale is tender but still bright green, about 5 minutes; drain any excess liquid. Mix kale, squash mixture, and remaining balsamic vinegar together in a serving bowl.
Nutrition Facts : Calories 72.5 calories, Carbohydrate 14.1 g, Fat 1.8 g, Fiber 1.9 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 103.3 mg, Sugar 5.2 g
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From foodnetwork.ca
2.8/5 (231)Total Time 30 minsServings 4
From foodnetwork.ca
2.8/5 (231)Total Time 30 minsServings 4
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