Butternut Squash and Kale Stir Fry

Name: Butternut Squash and Kale Stir Fry
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 2 Tbsps butter; 1 butternut squash, peeled, seeded and diced; 0 teaspoons chile powder (more to taste); 1 bunch kale, leaves torn, stalks discarded; 1 teaspoons kosher salt; 1 Tbsp olive oil

One serving contains 140 calories, 2g of protein, and 10g of fat. This recipe serves 4. This recipe covers 18% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, fodmap friendly, and vegetarian diet. From preparation to the plate, this recipe takes about 20 minutes.

Instructions

Watch how to make this recipe.

Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Frying Pan

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).

Ingredients you will need

Chili Powder

Pepper

Squash

Salt

Equipment you will use

Spatula

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.

Ingredients you will need

Butter

Kale