I keep thinking that my love affair with butternut squash will end soon. But it’s still going strong, so I may as well add some recipes to my long neglected blog. This one is just the best. I serve it by itself as a side, tossed with black beans and topped with cheese as a one bowl main dish, sandwiched in a taco or quesadilla, or under a fried egg. It’s comfort food. Only healthy. This will make two to three big bowls full or enough to stuff in lots of tacos.
1/2 butternut squash, cubed
two big handfuls of roughly chopped kale
Melt a pat of butter in a sauce pan on medium heat. Add the butternut squash and sprinkle it liberally with S&P and chili powder. Cook, stirring occasionally, until squash begins to soften and brown. At this point pile on a couple of big handfuls of kale. Sprinkle the kale with a little more salt and a good amount of garlic powder. Add about 1/4 cup of water to the pan, and put a lid on so the kale steams and cooks down. As soon as it is wilted, you can toss in some black beans or serve this however you like.