Butternut Squash And Kale Stir Fry Recipes

BUTTERNUT SQUASH AND KALE RISOTTO

Steps:

• For the butternut squash and kale: Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add the squash and sprinkle with the salt, chile powder and pepper. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside.
• In the same skillet, melt the remaining 1 tablespoon 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. Remove to a plate and set aside.
• For the risotto: Heat the broth in a saucepan over low heat. Keep warm.
• Add the butter to the same skillet over medium-low heat. Add the onions and cook until translucent, 2 to 3 minutes. Add the rice and stir, cooking for 1 minute.
• Reduce the heat to low. In 1-cup increments, begin adding the broth to the skillet, stirring to combine and gently stirring as the broth is absorbed. As soon as the liquid disappears, add in another cup to cup-and-a-half of broth. Continue this process, stirring gently as the broth incorporates and the rice starts to become tender. Add salt and pepper along the way.
• Taste the rice after about 5 cups of broth have been absorbed and see what the consistency is. Add another 1 to 2 cups of broth as needed to get the rice to the right consistency; it should be tender with just a little bit of "bite."
• When the rice is tender, add in the cooked squash and kale plus the turmeric and stir gently. Add the Parmesan shavings and cream and stir until it's just combined. Taste and add more salt and pepper as needed.
• Sprinkle the minced parsley over the top and serve immediately with extra Parmesan shavings!

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 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 AND KALE QUESADILLAS

Steps:

• Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add the squash and sprinkle with the salt, chile powder and pepper. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside.
• In the same skillet, melt the remaining 1 tablespoon 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.
• In a separate skillet, melt additional butter and lightly brown both sides of the tortillas.
• Build the quesadillas one by one starting with a tortilla, adding a layer of the cheeses and a layer of the squash/kale mixture and ending with a second tortilla. You'll have four quesadillas when you're done.
• Brown each quesadilla on both sides, adding more butter to the pan to make sure the tortillas are nice and golden and yummy. When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges.