Butternut Squash and Kale is a great easy fall or winter vegetable side dish.  And can easily be adapted to warmer seasons by using summer squash and any greens in season of your choice.

The veggies are tossed with a nice reduction of broth, red wine vinegar, red onions and dates. It’s so versatile and can be served warm, at room temp or cold.

Trick of the Trade Tip

To save time, wash, dry, peel and cut the butternut squash ahead of time. Store in a glass container in the fridge up to 5 days. If the idea of peeling and cutting up a butternut squash yourself doesn’t appeal to you, then purchase it freshly done-for-you at your local grocery store.

Same goes for the kale. It can be soaked in water for 30 minutes, spin dried in a salad spinner. Presoaking it helps keep it fresh longer. Then remove the stems and ribs (can keep them for soup stocks/stir-fry/smoothies), and tear kale into bite size pieces with your fingers. Dry the spinner. Then add the kale back into the spinner for storing until ready to use. May add a clean cloth to absorb moisture between the kale if storing more than 2 days.

Enjoy this simple Butternut Squash and Kale recipe!

Butternut Squash and Kale

Butternut Squash and Kale

This Butternut Squash and Kale is tossed with a nice reduction of broth, red wine vinegar and dates. And can be easily adapted according to what squash and green veggies that are in season.
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Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Dairy Free, Vegetarian
Servings 8
Calories 78 kcal

Equipment

  • Large Stainless Steel saute pan
  • Small Stainless Steel sauce pan
  • Measuring cups
  • measuring spoons
  • Chef knife
  • cutting board

Ingredients
  

  • 2 Kale about 1 pound total, tough stems and ribs stripped out, leaves sliced
  • 1 cup Low-Sodium Vegetable broth divided
  • 1 Butternut squash about 2 pounds, peeled, seeded and cut into 1/2-inch cubes. Can be done ahead to save time.
  • 1 Red onion sliced
  • 4 Pitted dates very finely chopped
  • 2 tbsp Red wine vinegar
  • sea salt to taste optional

Instructions
 

  • Put squash and 1/2 cup vegetable broth in a large saute pan and place over medium heat. Cover and cook, stirring occasionally, until the squash is tender but not mushy, 10 to 12 minutes.
  • Add kale on top of squash. Cover, until kale is wilted, about 2-3 minutes.
  • Cool to room temperature.
  • Meanwhile, combine the remaining 1/2 cup broth, onion, dates and vinegar in a small saucepan.
  • Bring to a boil, lower heat, and simmer, uncovered, until onion is very tender and liquid is reduced by half, about 6 minutes. May add more broth if needed to fully cook the onions.
  • Cool, toss with kale and butternut and serve room temperature or chilled. Season with sea salt if desired.

Nutrition

Calories: 78kcalCarbohydrates: 20gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 122mgPotassium: 416mgFiber: 3gSugar: 10gVitamin A: 11470IUVitamin C: 20mgCalcium: 53mgIron: 1mg
Keyword fall, plant based, Vegan
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