Time: 20 min.
Complexity: easily
Servings: 4

Stir-fried butternut squash and kale can be enjoyed as a side dish or as a complete lunch. This dish is not only delicious but also complements a serious approach to healthy eating. The Chinese cooking technique, characterized by quick stir-frying in a small amount of oil, preserves most of the nutrients. Furthermore, the vegetables retain their color. The result is a colorful dish in which the kale's slightly bitter flavor is balanced by the sweetness of the squash.

Ingredients:

• 1/2 butternut squash, peeled, seeded and diced
• 1 bunch kale, leaves torn, stems removed
• 2 tbsp (30 g) butter
• 1 tbsp. l. olive oil
• 1/2 teaspoon coarse salt
• 1/4 tsp chili powder

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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butternut squash, kale, chili seasoning

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Preparation:

Step 1
• Heat 1 tablespoon each of butter and olive oil in a large skillet over high heat. Add the pumpkin and season with salt. chili powder and pepper. Fry for a few minutes, turning gently with a spatula, until the squash is tender and richly golden brown (but not yet falling apart). Transfer to a plate.
Step 2
• In the same skillet, melt 1 tablespoon of the remaining butter over medium-high heat. Add the kale. Toss it with tongs and cook for 3-4 minutes. Add the cooked pumpkin and gently toss everything together.

Votes: 5