Butternut Squash And Kale Stir Fry Food

BUTTERNUT SQUASH AND KALE STIR FRY WITH MAPLE VINAIGRETTE

Butternut Squash and Kale Stir Fry with Maple Vinaigrette image

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

Time 30m

Number Of Ingredients 12

Ingredients

2 Tbs Coconut Oil
1 large Butternut Squash skin and seeds removed, chopped into 1/2 to 1 inch size pieces, about 6-7 cups
1 bunch Kale stems removed and chopped into large pieces
1/2 tsp ground Sea Salt
1/2 tsp ground Black Pepper
2 tsp ground Nutmeg
1 tsp Paprika
1/4 cup Pure Maple Syrup
2 Tbs EVOO
1 Tbs Apple Cider Vinegar
1/2 cup dried Cranberries
1/2 cup Pecans halves

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

Butternut Squash and Kale Stir Fry image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1/2 butternut squash, peeled, seeded and diced.
1/2 teaspoon kosher salt
1/4 teaspoon chile powder (more to taste)
Freshly ground black pepper
1 bunch kale, leaves torn, stalks discarded

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

Balsamic Butternut Squash with Kale image

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

Ingredients

12 ounces butternut squash - peeled, seeded, and cut into 1-inch pieces
1 small yellow onion, cut into 1/2-inch pieces
3 tablespoons balsamic vinegar, divided
1 tablespoon brown sugar
2 teaspoons vegetable oil
kosher salt and ground black pepper to taste
6 ounces kale, roughly chopped
¼ cup vegetable broth

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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