Butternut Squash Kale Skillet

• 1 medium butternut squash, peeled and diced
• 3 cups kale, stems removed and leaves chopped
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground nutmeg
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup vegetable broth
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley
• Optional: crumbled feta cheese for serving

Steps

1. 1 Preheat oven to 400°F. Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
2. 2 While squash roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
3. 3 Stir in the minced garlic, nutmeg, and smoked paprika. Cook for another minute.
4. 4 Add the roasted squash to the skillet, along with the chopped kale and vegetable broth. Cover and cook for 5 minutes, until kale is tender.
5. 5 Uncover and stir in the lemon juice and parsley. Season with additional salt and pepper if needed.
6. 6 Serve immediately, garnished with crumbled feta cheese if desired.

Nutrition

Tips

• For time-saving, use pre-cut butternut squash from the store.
• Toast the nuts separately if you want to add a crunchy texture.
• Substitute kale with spinach for a milder flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or microwave until warmed through.

Serving Suggestions

• Pair with a crusty bread for a satisfying meal.
• Serve with a dollop of Greek yogurt for added creaminess.

FAQ