Butternut Squash And Kale Stir Fry With Maple Vinaigrette Recipes

BUTTERNUT SQUASH AND KALE STIR FRY

Steps:

• Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add the squash and sprinkle with the salt, chile powder and pepper. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside.
• In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together.

BUTTERNUT SQUASH AND KALE STIR FRY WITH MAPLE VINAIGRETTE

Steps:

• In large Wok add Coconut Oil and heat on stovetop over med-high heat.
• Add Butternut Squash, season with Salt, Pepper, Nutmeg, and Paprika.
• Stir fry continuously until almost softened, when you can pierce it easily with a fork, about 20 minutes.
• Stir in Kale when Butternut Squash is almost done, around the 15 minute mark.
• In small bowl whisk together Maple Syrup, EVOO, and Apple Cider Vinegar.
• When Butternut Squash and Kale are fully cooked, pour Maple Syrup mixture over and stir well.
• Remove from heat.
• Stir in Cranberries and Pecans.
• Enjoy!

AUTUMN BUTTERNUT AND KALE SALAD WITH MAPLE VINAIGRETTE

Steps:

• Heat oven to 450 degrees F. Toss squash, onion, maple syrup, oil, thyme and black pepper in a large bowl. Place evenly on large rimmed baking sheet lined with parchment paper; roast 30 minutes or until squash is tender and edges are starting to brown.
• Place kale in the same large bowl. Toss with hot, cooked squash and onions and set aside. Whisk vinaigrette ingredients together. Drizzle over salad and toss to combine. Sprinkle with cheese and pecans; serve immediately.

BUTTERNUT SQUASH AND KALE STRATA

Steps:

• Heat your oven to 400 degrees F.
• Toss the butternut squash onto a large sheet pan along with the garlic cloves and onion. Drizzle with the olive oil, season with salt and pepper and toss well to combine. Roast, stirring once halfway through cooking, until tender and caramelized, 25 to 30 minutes.
• Lightly grease a 9-by-13-inch (3- to 3 1/2-liter) casserole dish with nonstick cooking spray.
• In a large bowl, beat together the eggs then whisk in the milk and/or cream, mustard, smoked paprika, nutmeg, 1 teaspoon of salt and 1/2 teaspoon of pepper. Squeeze the roasted garlic from its skins, mash with a fork into a paste and whisk into the egg mixture.
• Cut the bread into 1-inch cubes and scatter half into the prepared casserole dish followed by half of the kale, half the herbs and half of the roasted squash and onions. Repeat these layers with the remaining bread, kale, herbs and roasted veg, then pour over the egg mixture. Scatter the grated cheese overtop and cover with a lightly greased piece of aluminum foil. Set aside for at least 30 minutes.
• Heat your oven to 350 degrees F. Bake the covered strata for 25 minutes then carefully remove the foil and continue to bake until puffed, golden brown and the center is set, for another 25 minutes. Allow it to sit for 10 minutes before serving.