Friday, December 5, 2014

Foodie Friday- Pioneer Woman's Butternut Squash & Kale

found here:

I foolishly volunteered to cook our post-Thanksgiving dinner since I had to work on the actual holiday. Mom was so worn out after the health care battles with Dad that she agreed to that plan. I had made grandiose plans for what we were going to have, but the CFS & a sinus infection kicked in, so those plans went by the wayside.

Instead of the turkey breast cutlets, pounded, filled with homemade stuffing and wrapped in bacon that I planned, we had the cutlets pan-seared and simmered in homemade gravy. The stuffing came from a box. Sigh. It was good with the gravy over it. And I cracked open a tube of crescent rolls for the other bread dish.

Usually we have a green bean casserole or the brussels sprouts w/bacon dish that I introduced to our dinners about 10 years ago. This year, I decided to try Ree's Squash & Kale dish. Why? No idea. I don't generally like butternut squash. But it had been on her site and the picture looked so appetizing that I kept coming back to it, and I thought I remembered both parents liking the squash, so I went for it.

Butternut Squash and Kale
Prep Time: 10 Minutes Cook Time: 10 Minutes Difficulty: Easy Servings: 8

1/2 whole Butternut Squash; Peeled, Seeded And Cubed
2 Tablespoons Butter
1 Tablespoon Olive Oil
1/2 teaspoon Kosher Salt
Black Pepper To Taste
1/4 teaspoon Chili Powder (more To Taste)
1 bunch Kale, Leaves Torn, Stalks Discarded
Preparation Instructions
Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.
In the same skillet, melt 1 tablespoon of 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.
Serve as a side dish with chicken or beef, as a main veggie dish, or as a filling for quesadillas or sandwiches.

My cheats- I used a bag of squash cubes and shredded kale from Trader Joe's. If you go with pre-cut squash, you will probably want to cut the larger chunks a bit smaller. I didn't and wound up adding a little water to the pan and steaming the cubes to make sure they were cooked through. I also used Lawry's 17 seasoning blend instead of salt & pepper, but I did add the chile powder.


Dad said dinner was "Alright." That's code for "I liked it, but I'm not saying that because I don't want you getting a big head."

Mom LOVED it.

I actually liked it, much to my surprise. I knew I liked kale, but it blended really well with the squash. In fact, I liked it so much that the small amount of leftovers went home with me!

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