Butternut Squash And Kale Stir Fry Recipes

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!

BUTTERNUT SQUASH, FARRO, AND KALE

Steps:

• Tear a vent into the corner of the bag of butternut squash, cook in microwave oven until tender, about 5 minutes or as stated on package.
• Tear a vent into the corner of the bag of farro; cook in microwave oven until tender and the moisture is absorbed, about 90 seconds or as stated on package.
• Heat olive oil in a large pot over medium heat. Cook garlic in oil until fragrant, 1 to 2 minutes; add kale and cook until wilted, 3 to 5 minutes.
• Stir squash and farro together with the garlic; season with salt. Add chicken to the squash mixture; cook and stir until the chicken pieces are no longer pink in the center, 5 to 7 minutes.
• Pour chicken soup over the chicken mixture. Stir raisins and pine nuts into the mixture; cook until everything is heated through, 5 to 10 minutes.

BALSAMIC BUTTERNUT SQUASH WITH KALE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash in a bowl; add onion, 1/2 of the balsamic vinegar, brown sugar, vegetable oil, salt, and pepper and toss to coat. Spread mixture in a single layer onto a baking sheet.
• Bake in the preheated oven until squash is tender and golden, 30 to 40 minutes.
• Combine kale and broth in a heavy-bottom skillet; bring to a light simmer. Cover skillet, reduce heat, and cook until kale is tender but still bright green, about 5 minutes; drain any excess liquid. Mix kale, squash mixture, and remaining balsamic vinegar together in a serving bowl.

BUTTERNUT SQUASH AND KALE GRATIN

Steps:

• Preheat oven to 375°. In a large skillet, cook bacon over medium-high heat, stirring often, until crisp, about 5 minutes; drain, reserving 2 tablespoons drippings in skillet. Cook leeks in reserved drippings and cook until tender, 3-4 minutes. , Stir together squash and kale; transfer to a lightly greased 13-x9-in. baking dish, pressing to form a single layer. Sprinkle with salt and pepper. Spread leeks over the top; sprinkle with bacon and cheese. Pour cream over top, spreading to cover entire surface. Cover with foil. , Bake 30 minutes; remove foil and bake until squash is tender and top is golden brown, 30-40 minutes.

BUTTERNUT, KALE AND CASHEW SQUARES

Steps:

• Preheat oven to 450°. In a large skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon. In same skillet, saute shallot until tender. Add squash, 3/4 teaspoon thyme and nutmeg; cook, covered, until squash is almost tender, about 5 minutes. Combine squash mixture with bacon. Add kale, feta cheese and 1/4 cup cashews; mix well., Unfold 1 sheet of puff pastry on a parchment-lined baking sheet; roll out into a 10-in. square. Spoon squash mixture evenly over pastry sheet to within 3/4 in. of edges. Whisk egg and water; brush edges of pastry. Unfold remaining pastry sheet; roll out into a 10-in. square. Place on top of squash mixture. Press edges of pastries together with a fork to seal. Brush top with egg mixture., Cut slits in top. Bake until pastry is puffed and golden brown, 15-20 minutes, rotating halfway through to ensure even browning. Sprinkle with remaining cashews and thyme. Cool on a wire rack 5 minutes before cutting into squares.

BUTTERNUT SQUASH AND KALE TORTE

Steps:

• Heat oven to 425 degrees F. Oil a 9-inch springform pan. Arrange half the butternut squash in the bottom of the pan, in concentric circles. Top with half the onion, separating the rings. Top with half the kale, drizzle with half the oil and season with 1/4 tsp salt. Top with the potatoes and half the provolone cheese.
• Top with remaining kale, drizzle with the remaining oil and season with 1/4 tsp each salt and pepper. Top with the remaining onion, tomatoes and provolone. Arrange the remaining squash on top and sprinkle with the Parmesan.
• Cover with foil, place on baking sheet and bake for 20 minutes. Remove foil and bake until the vegetables are tender and the top is beginning to brown, 8 to 10 minutes more.
• Serve with slices of crusty bread.

BUTTERNUT-SQUASH AND KALE GRATIN

Steps:

• Preheat oven to 400 degrees. Slice squash just above bulb. Slice squash neck crosswise into 1/4-inch rounds. Cut squash bulb in half lengthwise. Remove seeds with a spoon; discard. Slice each half crosswise into 1/4-inch half-moons.
• Set a steamer basket in a large pot filled with 1 inch water; bring to a boil. Add kale, cover, and steam until bright green and wilted, about 3 minutes. Remove from heat; let cool slightly. Squeeze dry.
• Butter a shallow 4-quart baking dish (13 by 9 inches). Arrange half of sliced squash in dish, shingling pieces to overlap. Season with salt and pepper. Top with kale, season with more salt and pepper, and sprinkle with 1/2 cup Parmesan and 2 tablespoons sage. Place remaining squash on top, overlapping pieces slightly; season with more salt and pepper. Pour cream over squash and sprinkle with remaining 2 tablespoons sage.
• Cover tightly with parchment-lined foil and bake until squash is tender, about 40 minutes. Uncover and sprinkle with panko and remaining 1/4 cup Parmesan. Bake, uncovered, until golden, 10 to 15 minutes more. Let cool slightly before serving.