Maple-Butternut Squash with Kale and Currants
The maple syrup and currants add a sweet flavor to complement the bitter kale in this side-dish recipe.
Prep Time:
15 mins
Total Time:
45 mins
Servings:
Makes 8 to 10 servings.
Ingredients
-
3 lbs butternut squash
-
1 Tbsp unsalted butter
-
2 Tbsp olive oil
-
2-1/2 lbs kale (4 small bunches), stems discarded, leaves torn into 2-inch pieces
-
1/2 tsp kosher salt
-
3 Tbsp maple syrup
-
2 Tbsp dried currants, plus more for garnish
-
1/8 tsp ground pepper
Directions
1.
Using a vegetable peeler, peel squash; trim ends, halve and seed. Cut into 1/2 inch dice.
2.
Melt butter with oil in an 8-qt stockpot over medium heat. Add squash and toss to coat. Cover and cook, stirring occasionally, until slightly tender, about 10 min. Add kale, 1/2 cup water and the salt. Cover and cook, stirring every 5 min, until kale is wilted, about 20 min. Stir in syrup, currants and pepper. Garnish with currants, if desired. Makes 8 to 10 servings.
Nutrition information
Calories 160, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 147 mg, Carbohydrate 29 g, Fiber 4 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
how-tos
Recommended Recipe:
Butternut & Barley Pilaf
Winter squash contributes a rich, full flavor to a simple barley pilaf. Gremolata, an Italian mixture of parsley, lemon zest and garlic, gives the dish a lively finish. The pilaf is an excellent accompaniment to chicken and pork, but would stand on its own with the addition of Parmesan.
See RecipeMore Great Recipe Ideas from Ladies' Home Journal
