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Monday, November 12, 2012

Kale and Butternut Squash Saute

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Have you ever tried to use an iPhone that doesn't have a working home button? For those of you without iPhones, that's the button on the front of your phone that does just about everything. EVERYTHING. Mine decided to stop working a few months ago and because I refuse to pay $100 to get a new one, I'm (im)patiently waiting until January when I am up for a new phone. In the meantime, Apple was smart enough to create a touch screen home button that you can adjust your settings for. It's pretty obnoxious and slow, but it'll do for now (2 months and counting!!!). Thankfully I can still take photos with my phone, or else I might not have made this recipe. My mom pointed it out in her Fitness magazine while I was home and since this is one of the few magazines I don't subscribe to, I snapped a few photos of the recipe.
Two days later I found my new favorite dish of the season. Because you saute the squash instead of roasting it, this dish comes together quickly. The squeeze of lemon juice might seem like a strange addition but I loved the bright flavor it gave the rest of the dish. I made this while Ryan was out of town and was secretly happy I had the leftovers all to myself! That being said, it's one he'll certainly get to try because it definitely isn't a one-and-done recipe!

One Year Ago: Pumpkin Popovers
Two Years Ago: Apple Walnut Salad with Cranberry Vinaigrette
Three Years Ago: Tuna Chickpea Salad with Pesto

Kale and Butternut Squash Saute
from Fitness Magazine November 2012

-2 tbsp extra virgin olive oil
-3 lbs butternut squash, peeled and cut into 1/2-inch cubes (about 3 1/2 cups)
-1/2 cup diced yellow onion
-2 garlic cloves, minced
-4 1/2 cups chopped fresh kale
-1 tsp grated lemon zest
-2 tbsp freshly squeezed lemon juice
-1/2 tsp kosher salt
-1/2 tsp black pepper
-2 tbsp dried cranberries
-4 tbsp chopped walnuts, toasted
-4 tbsp crumbled goat cheese

1. Heat oil in a large skillet over medium-high heat. Add squash, onion, and garlic and cook, stirring constantly, until squash is lightly browned and slightly tender (about 7 minutes).
2. Add kale, lemon zest, lemon juice, salt, and pepper, and cook until kale is wilted and squash is tender (5-7 minutes). Remove from heat.
3. Add cranberries and nuts, tossing to combine. Sprinkle with goat cheese and serve immediately.