KALE BUTTERNUT SQUASH RECIPES

BALSAMIC BUTTERNUT SQUASH WITH KALE RECIPE | ALLRECIPES

Balsamic Butternut Squash with Kale Recipe | Allrecipes 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

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6 servings

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, CarbohydrateContent 14.1 g, FatContent 1.8 g, FiberContent 1.9 g, ProteinContent 1.7 g, SaturatedFatContent 0.3 g, SodiumContent 103.3 mg, SugarContent 5.2 g

BUTTERNUT SQUASH AND KALE - THE PIONEER WOMAN

Butternut Squash and Kale - The Pioneer Woman image

This is one of my absolute favorite veggie combinations, and it doesn’t matter how much of it I make…it disappears before I can say “Butternut Squash

Provided by Ree Drummond

Categories main dish side dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 7

Ingredients

1/2 whole Butternut Squash; Peeled, Seeded And Cubed
2 tbsp. Butter
1 tbsp. Olive Oil
1/2 tsp. Kosher Salt
Black Pepper To Taste
1/4 tsp. Chili Powder (more To Taste)
1 bunch Kale, Leaves Torn, Stalks Discarded

Steps:

Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.In the same skillet, melt 1 tablespoon of 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.Serve as a side dish with chicken or beef, as a main veggie dish, or as a filling for quesadillas or sandwiches.

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KALE-BUTTERNUT SQUASH GRATIN RECIPE | EATINGWELL

This colorful gratin dish livens up any holiday plate. Creamy melted Gruyère is comforting, while a blend of cumin, nutmeg, and cayenne pepper lends a warm, spicy note.
From eatingwell.com
Reviews 4.5
Total Time 1 hours 35 minutes
Category Healthy Gratin Recipes
Calories 119.3 calories per serving

Sprinkle the gratin with the toasted breadcrumbs and let stand for 20 minutes before serving.

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KALE AND BUTTERNUT SQUASH GRATIN | WILLIAMS SONOMA

<p>Perfect for autumn entertaining, our gratin combines earthy kale and sweet butternut squash with lots of cheesy goodness. Use Tuscan kale, also known as lacinato or black kale, for this dish.</p>
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Reviews 5
Total Time 85 minutes

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KALE AND BUTTERNUT SQUASH GRATIN | WILLIAMS SONOMA

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KALE SALAD WITH ROASTED BUTTERNUT SQUASH, POMEGRANATE, AND ...

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Total Time 1 hour

Dressing can be prepared 3 days ahead; cover and chill. Squash and garlic can be roasted, and kale can be sliced 1 day ahead; place separately in airtight containers and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.

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KALE SALAD WITH BUTTERNUT SQUASH, CRANBERRIES AND PEPITAS ...

This satisfying autumnal salad from Kathryn Anible, a personal chef in New York, is dressed with a sweet-tart apple cider vinaigrette.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 383 per serving

Divide the squash and kale onto plates and top with the toasted pepitas.

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BUTTERNUT SQUASH & KALE QUESADILLAS - THE PIONEER WOMAN

I am a passionate lover of butternut squash.
From thepioneerwoman.com
Total Time 35 minutes
Category main dish

Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside. In the same skillet, melt 1 tablespoon of 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. Set aside. In a separate skillet, melt additional butter and lightly brown both sides of the 8 tortillas. Build the quesadillas one by one by adding a layer of cheese topped with a layer of the squash/kale mixture, topped with a second tortilla. You'll have four quesadillas when you're done.Brown each quesadilla on both sides, adding more butter to the pan to make sure tortillas are nice and golden and yummy.When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges. Serve with sour cream, cilantro, pico de gallo, salsa, avocado...or any sides you'd like! (Note: The butternut squash/kale mixture is also great tossed with a little pasta and olive oil, and topped with Parmesan shavings!)

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PASTA WITH KALE PESTO AND ROASTED BUTTERNUT SQUASH RECIPE ...

Here is a one-pot meal designed explicitly for the hungriness of a long-distance runner, with garlicky kale pesto and sweet roasted butternut squash. Making the pesto with kale instead of basil gives it a structure the basil-rich original lacks, and it interacts beautifully with the crisp-and-soft smoothness of the roasted squash. A terrific dish.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes

Drain pasta, reserving a little cooking water. Toss pasta with kale pesto and some pasta cooking water if necessary to help it coat pasta. Add cheese, lemon juice and salt to taste. Serve topped with squash and more cheese.

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BUTTERNUT SQUASH AND KALE SOUP RECIPE - FOOD.COM

The sweetness of the squash counteracts the bitterness of the Kale. This soup is a good source of antioxidants.
From food.com
Total Time 26 minutes
Calories 38.4 per serving

Note: I don't measure when I make this soup, the amounts of ingredients don't need to be exact.

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MUSTARD KALE AND BUTTERNUT SQUASH RECIPE | REAL SIMPLE

From realsimple.com
Reviews 3
Total Time 30 minutes
Calories 198 calories per serving

Add the kale, broth, mustard, ¾ teaspoon salt, and ¼ teaspoon pepper to the pan and cook, tossing occasionally, until the vegetables are tender, 8 to 10 minutes.

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BUTTERNUT SQUASH & KALE QUESADILLAS - THE PIONEER WO…

I am a passionate lover of butternut squash.
From thepioneerwoman.com
Total Time 35 minutes
Category main dish

Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside. In the same skillet, melt 1 tablespoon of 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. Set aside. In a separate skillet, melt additional butter and lightly brown both sides of the 8 tortillas. Build the quesadillas one by one by adding a layer of cheese topped with a layer of the squash/kale mixture, topped with a second tortilla. You'll have four quesadillas when you're done.Brown each quesadilla on both sides, adding more butter to the pan to make sure tortillas are nice and golden and yummy.When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges. Serve with sour cream, cilantro, pico de gallo, salsa, avocado...or any sides you'd like! (Note: The butternut squash/kale mixture is also great tossed with a little pasta and olive oil, and topped with Parmesan shavings!)

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BAKED FRITTATA WITH BUTTERNUT SQUASH, KALE & SAGE RECIPE ...

This easy frittata recipe is full of fall flavors, thanks to creamy butternut squash, plenty of fresh sage, and earthy lacinato kale.
From eatingwell.com
Total Time 35 minutes
Category Healthy Butternut Squash Recipes
Calories 279 calories per serving

Holding the pan over a cutting board and using a large spatula, lift and slide the frittata out of the pan and onto the cutting board. Cut into wedges and sprinkle with sage. Serve with toasts.

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KALE, BUTTERNUT SQUASH, AND PANCETTA PIE RECIPE | EPICURIOUS

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From epicurious.com
Reviews 3.5
Total Time 1 1/2 hr

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OVEN-ROASTED BUTTERNUT SQUASH AND KALE | PALEO LEAP

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CROSTATA WITH KALE, BUTTERNUT SQUASH, AND RICOTTA - LIDIA

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BUTTERNUT SQUASH CHILI (WITH KALE) « CLEAN & DELICIOUS

Jan 26, 2017 · Add beans, tomatoes, and broth. Turn heat to high and bring everything to a boil. Once boiling, reduce to a simmer and cook until the butternut squash is tender, about 10-15 minutes. Add kale to the pot and cover for about 5 minutes or until it wilts …
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BUTTERNUT SQUASH & KALE CURRY (WHOLE30 - VEGAN) | EVERY ...

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KALE, BUTTERNUT SQUASH & WALNUT GALETTE - CALIFORNIA WALNUTS

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KALE AND BUTTERNUT SQUASH LASAGNA RECIPE | GOOP

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BUTTERNUT SQUASH KALE SALAD WITH GOAT CHEESE AND APRICOT ...

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