Pioneer Woman Butternut Squash and Kale

Pioneer Woman butternut squash and kale is a golden, tender-crisp side dish with cubed squash, chili-dusted butter and torn kale that comes together in 20 minutes. This easy one-skillet fall side dish fits weeknight dinners, Thanksgiving tables and holiday potlucks.

Cook the squash over high heat until it is deep golden brown, and don't crowd the skillet. Crowding steams the cubes into pale, mushy pieces instead of caramelized ones.

Ree cooks the kale in the same skillet right after the squash, so it picks up the browned bits and chili butter left behind. Tossing the squash back in at the very end keeps every cube intact instead of falling apart.

Pioneer Woman Butternut Squash and Kale

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

90

kcal

Browned squash cubes stay tender but hold their shape, while the kale wilts just enough and keeps a little bite. A pinch of chili powder gives the whole skillet a gentle warmth.

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
  

Directions

• Brown the squash: Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over high heat, then add the cubed butternut squash. Sprinkle with 1/2 teaspoon kosher salt, black pepper and 1/4 teaspoon chili powder.
• Cook until golden: Cook for several minutes, turning the squash gently with a spatula. It's ready when it is deep golden brown and tender but not falling apart.
• Set the squash aside: Remove the squash to a plate and leave the skillet on the stove. Those browned bits are going to flavor the kale.
• Wilt the kale: Melt 1 tablespoon butter in the same skillet over medium-high heat, then add the torn kale leaves. Toss it around with tongs and cook for 3 to 4 minutes.
• Toss and serve: Add the cooked squash back to the skillet and toss everything together gently. Serve it as a side with chicken or beef, as a main veggie dish, or as a filling for quesadillas or sandwiches.

Tools for this recipe

• OXO swivel vegetable peeler, OXO 12-inch locking tongs, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen butternut squash?

Frozen cubes work in a pinch, but they release more water and won't brown as deeply. Thaw them, pat them very dry and cook in a single layer so they caramelize instead of steaming.

How long do leftovers keep in the fridge?

Store the squash and kale in an airtight container for up to 3 days. Reheat it in a skillet rather than the microwave so the kale doesn't turn soggy.

Can I make this ahead for a holiday meal?

You can peel and cube the squash a day or two ahead and keep it in the fridge. Cook the dish right before serving, since the squash is best when it comes straight out of the skillet.

What if I don't have a large skillet?

Cook the squash in two batches, or use two skillets at once. The cubes need space to touch the pan, because that's what gives them their golden color.

What's the most common mistake with this dish?

Overcooking the squash until it turns to mush is the usual problem. Pull it off the heat while it is still tender but holding its shape, because it finishes warming when you toss it with the kale.