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


chili powder

garlic powder


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.