Sauteed Butternut Squash and Kale with Cranberries, Walnuts and a Balsamic Reduction
Butternut squash and kale are in my current flavor pairing obsessions, right along with maple syrup and balsamic vinegar, sweet potatoes and black beans and goat cheese and anything. This is such a versatile side dish... you can leave out the cranberries and walnuts and turn it into a quesadilla or burrito filling, use it us a pizza topping, stir into a risotto, put in a lasagna or add broth for a soup. You could add goat cheese to the finished product for a little more decadence. Or you could leave the kale raw, add the goat cheese and turn it into a tossed cold salad with a balsamic vinaigrette.
-3 Tbsp olive oil
-1 butternut squash, peeled, seeded and diced
-1 bunch kale, stems removed and roughly chopped
-1/2 tsp salt
-1/4 tsp pepper
-1/3 cup dried cranberries
-1/4 cup chopped walnuts
-1/2 cup balsamic vinegar
-1/2 cup pure maple syrup
Heat oil in large stir fry pan over medium high heat. Cook squash, stirring often, until squash is brown and begins to soften (about 10 minutes).
While squash is cooking, heat a small saucepan over medium heat. Add the vinegar and syrup, simmer and stir for at least 10 minutes, or until the sauce is reduced by half.
Once the squash reaches desired doneness reduce heat to medium, add kale, and stir until it just begins to wilt. Remove from heat, toss with salt, pepper, dried cranberries and walnuts and drizzle with the balsamic reduction.