Tuesday, February 19, 2013

Autumn Saute

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.


Shay @ Whine Less, Breathe More said...

This recipe sounds fantastic! Can't wait to try it out.

Kim Dresdner said...

Yum! Those are some of my favorite fall foods too! What's wrong with Michael? How can he not like butternut squash?!? ;)