My brother-in-law's girlfriend (Autumn) made an amazing dish for Thanksgiving this year. It had all of my favorite fall flavors: butternut squash, kale, cranberries, walnuts... yum! I immediately asked her for the recipe and she shared this link. It quickly became a favorite weeknight recipe for me (although not for Michael, who does not enjoy butternut squash...more for me).
She added some brown rice (and I serve it the same way) but it would also be quite tasty with quinoa. She also used feta instead of goat cheese. I have used both kinds of cheese and I think they are equally delicious. (Then again, I love cheese.)
Kale and Butternut Squash Saute
-2 tbsp extra virgin olive oil
-3 lbs butternut squash, peeled and cut into 1/2-inch cubes (about 3 1/2 cups)
-1/2 cup diced yellow onion
-2 garlic cloves, minced
-4 1/2 cups chopped fresh kale
-1 tsp grated lemon zest (I usually leave this out, I think the lemon juice adds enough flavor)
-2 tbsp freshly squeezed lemon juice
-1/2 tsp kosher salt
-1/2 tsp black pepper
-2 tbsp dried cranberries
-4 tbsp chopped walnuts, toasted
-4 tbsp crumbled goat cheese
1. Heat oil in a large skillet over medium-high heat. Add squash, onion, and garlic and cook, stirring constantly, until squash is lightly browned and slightly tender (about 7 minutes).
2. Add kale, lemon zest, lemon juice, salt, and pepper, and cook until kale is wilted and squash is tender (5-7 minutes). Remove from heat.
3. Add cranberries and nuts, tossing to combine. Sprinkle with goat cheese and serve immediately.