Skillet Butternut Squash & Kale with Pumpkin Seeds

A Superfood extravaganza packed with goodness, flavor and texture!

Serves:4 Preparation Time: 20 min.

Instructions

  1. Adjust oven rack to middle position and heat oven to 350 degrees. Toss pumpkin seeds with 1 tablespoon of the oil, syrup, and ¼ teaspoon of salt, and cayenne; turn onto a small parchment-lined pan; roast until fragrant and golden brown, about 10 minutes.

  2. Meanwhile place squash, a sprinkling of salt, garlic, rosemary 2 tablespoons of water, and oil in a large skillet. Cover and turn burner on high; steam until squash is tender and water evaporates about 5 minutes. Uncover pan and continue to cook, stirring frequently, until squash is golden brown, 2 to 3 minutes longer. Add kale, cook until wilted, a couple of minutes longer. Sprinkle with pumpkin seeds and serve.

Ingredients

  • 4 cups Pinwheel Butternut Squash Chunks (frozen)

  • ¾ cup raw unsalted pumpkin seeds

  • 3 tablespoons olive oil, divided

  • 1 tablespoon maple syrup

  • Salt

  • Pinch cayenne pepper

  • 2 garlic cloves, minced

  • 1 tablespoon minced fresh rosemary

  • 4 generous cups washed, stemmed, and torn kale leaves

recipesAnjali Guptabutternut squash, kale, pumpkin seedsComment