Maple-Butternut Squash with Kale and Currants
Recipe from
Ladies' Home Journal
The maple syrup and currants add a sweet flavor to complement the bitter kale in this side-dish recipe.
Servings:
Makes 8 to 10 servings.
Prep Time:
15 mins
Total Time:
45 mins
Ingredients
-
3 lbsbutternut squashsee savings
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1 Tbspunsalted buttersee savings
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2 Tbspolive oilsee savings
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2-1/2 lbskale (4 small bunches), stems discarded, leaves torn into 2-inch piecessee savings
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1/2 tspkosher saltsee savings
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3 Tbspmaple syrupsee savings
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2 Tbspdried currants, plus more for garnishsee savings
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1/8 tspground peppersee savings
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
Per serving: 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
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