butternut squash and kale


Butternut Squash and Kale: Simple, tasty, oh, so pretty!

I am forever and always looking to add cumin and turmeric into our food as much as possible. I not only love their taste, but they are super good for you! My absolute favorite, though, is their flavor on winter squash and pumpkins. I was so excited to find organic fresh butternut squash at the market recently, that I took advantage of it and made this dish for the family.

This time I used the butternut squash and kale as a side dish with salmon, but you can also use it as a main vegetarian/vegan dish by using vegetable broth instead of chicken and adding a can of white beans. Either way, it’s a winner!

To change it up a bit, I might also add some toasted pine nuts for a little different flavor or if I’m serving it to guests.

butternut squash and kale recipe

Butternut Squash and Kale Recipe Side Dish or Main

What you will need

  • 1 big saute pan with a lid
  • Olive oil
  • 1 1/2 cups chicken or vegetable broth
  • 1 nice size butternut squash or 1/2 small pumpkin peeled, cleaned and diced (cheat if you skip the organics you can often find squash pre-cut at Trader Joe’s in bags)
  • 2 small or 1 medium onion diced (I like to use one yellow and one red because I like the flavor
  • 1 bunch kale deveined (if you like) and chopped (this too you can get already in a bag)
  • 2 teaspoons ground turmeric (you can also use fresh, but add about an additional teaspoon grated)
  • 2 teaspoons ground ginger (you can also use fresh, but add about an additional teaspoon grated)
  • 2 teaspoons ground cumin
  • Salt and pepper to taste
  • Additional water if needed

This is most likely one of the easiest dishes and is so pretty!


  • In your pan over a medium heat warm 2 tablespoons of olive oil
  • Add the diced onion , a dash of kosher salt and saute for about 2 minutes
  • Add all of the butternut squash and saute an additional 7 minutes (you may need to add a little more olive oil.butternut squash and kale recipe
  • Pour in the chicken broth and lower heat to low and place lid on pan for 10 minutes until squash is just tender, watch your liquid level, you may need to add a bit more water
  • When squash is just tender add all the seasoning and beans if you are using them
  • Stir and add kale, place lid back on the let kale cook down and few minutes when bright green and wilting stir all together and cook until kale is just done.
  • Add salt and pepper to taste and ENJOY!

What is your favorite butternut squash recipe?