Butternut Squash and Kale Skillet Fry with Maple Chili Pepitas (Pumpkin Seeds)
 
 
A great side dish or vegetarian entrée for a cool night.
Author:
Recipe type: Sides, Entrée
Cuisine: Gluten-Free, Vegan
Ingredients
MAPLE CHILI PEPITAS
  • 1 cup raw unsalted pepitas/pumpkin seeds (if you can only find roasted cut roasting time down to 5 minutes)
  • 1 tablespoons olive oil
  • 2 tablespoon maple syrup
  • ½ teaspoon chili powder (or more depending on your taste)
BUTTERNUT SQUASH AND KALE SKILLET FRY
  • 1 small butternut squash, cubed (you can also use kabocha squash, equally delicious!)
  • 2 Tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • 1 shallot, thinly sliced
  • 2 tablespoons fresh rosemary, minced
  • 1 large bunch lacinato (dinosaur) kale, stemmed and torn into bites
  • sea salt, to taste
  • freshly ground pepper, to taste
Instructions
  1. Preheat oven to 350 degrees with oven rack in the middle. Toss together pepitas, maple syrup, 1 Tablespoon olive oil, several cranks of ground sea salt and chili powder until evenly coated. Spread evenly on parchment lined baking dish and roast for 10 minutes or so until fragrant. Remove from oven and cool completely before breaking them up.
  2. In a very large skillet (or divided among two skillets if need be), combine squash, ¼ cup water, remaining 2 Tablespoons olive oil, a few cranks of salt, shallots, garlic and rosemary. Cover and steam over high heat until the squash is softened and water evaporates, about 10 minutes.
  3. Uncover skillet and cook stirring frequently until squash browns nicely, about 7-10 more minutes. Add kale and cook a few minutes longer until wilted.
  4. Plate and top generously with pepitas.
ENJOY!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2014/12/09/butternut-squash-and-kale-skillet-fry-with-maple-chili-pepitas-pumpkin-seeds/