Butternut and Kale Saute (recipe)

Roasted Butternut and Kale Saute 

Happy VeganMoFo!!! I’m excited that ‘MoFo is here and also completely overwhelmed by it already. I had planned on getting at least 1/3 of my post done over the past 2 weeks but wonderful and crazy things got in the way so I’m just going to wing it. Hopefully things will calm down this week and I can prepare some things in advanced.

I’ve decided to run with a theme this year. The whole month of  VeganMoFo for me will be all about Pumpkins and Winter Squash. Everything I post will contain either/or. Its a lot of pressure to come up with that many pumpkin recipes but I think I can pull it off. I have a bunch of ideas and I bought every type of pumpkin and winter squash I saw at Whole Foods yesterday.

I’m starting off VeganMoFo Day 1 with a recipe I made the other day for a butternut and kale saute. I made this earlier in the day and ended up nibbling on it for the rest of the day. We were lucky that there was some left for our actual dinner which it was intended for!

Roasted Butternut and Kale Saute

6-8 cups of medium diced butternut squash
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 400˚. Combine all the ingredients in a large bowl and toss to combine. Spread onto a parchment covered baking sheet tray and roast 25-30 minutes or until butternut squash is easily pierced with a fork or knife.

1 tablespoon olive oil
1 pinch of  red pepper flakes
3 cloves of garlic, minced
1 bunch of kale, stems removed torn into bite sized pieces
1 cup pecans, roughly chopped
2 teaspoons tamari

Heat the olive oil in a large saute pan over medium heat. Add the red pepper flakes and garlic and saute for 1 minutes. Toss in the kale and cook for 5 minutes. Add the already roasted butternut squash to the pan along with the pecans. Saute for 2 minutes to combine all the ingredients then add the tamari and cook 3-5 minutes more. Serve!

25 Comments on Butternut and Kale Saute (recipe)

  1. Joshua Parker
    October 1, 2012 at 2:37 PM (10 years ago)

    I have a butternut squash sitting on the counter trying to figure out what to do with it. I will definitely give this recipe a try. Thanks for posting it.

    • JENNA
      October 1, 2012 at 8:18 PM (10 years ago)

      Let me know how you like it!

  2. mollyjade
    October 1, 2012 at 4:11 PM (10 years ago)

    That plate looks beautiful and comforting.

  3. Dianne @ Veggiegirl
    October 1, 2012 at 4:18 PM (10 years ago)

    This looks incredible! I’m looking forward to seeing what else you come up with! :)

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  4. catherine (FOOD SNOB)
    October 1, 2012 at 6:54 PM (10 years ago)

    Jenna, I’m excited to read your upcoming winter squash posts, as it’s not my favorite vegetable. (!!) I enjoy it some ways, but not others . . . I can’t wait to hear all sorts of new ideas!

  5. Kittee-Bee Berns
    October 1, 2012 at 9:53 PM (10 years ago)

    Oh, I’m excited to be inspired by your theme. I have a pretty limited arsenal of winter squash recipes, but I love it!

  6. Annie
    October 1, 2012 at 10:41 PM (10 years ago)

    Great theme! I’m also already feeling overwhelmed – and also had planned to have the majority of my posts ready to go…Ha! I am totally winging it!

  7. Jes
    October 2, 2012 at 10:59 AM (10 years ago)

    Happy MoFo! That kale & butternut saute looks great–I’m definitely going to start making dishes like that as it cools off (harvested a BUNCH of butternuts this year)!

  8. veganbabette
    October 2, 2012 at 10:57 PM (10 years ago)

    Oh wow, can you believe I also have everything needed to make that recipe. It looks delicious.

    I like your theme!

    • veganbabette
      October 8, 2012 at 3:06 PM (10 years ago)

      I tried this for lunch today and served it over spinach pasta. It was great! I just added a touch more of tamari.

      • JENNA
        October 11, 2012 at 2:28 PM (10 years ago)

        Thanks for the idea of putting it over spinach pasta!

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