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Jersey Fresh Butternut Squash and Kale

Jersey Fresh Butternut Squash

Jersey Fresh Butternut Squash and Kale
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1/2 whole Jersey Fresh Butternut Squash; Peeled, Seeded And Cubed
2 Tablespoons Butter
1 Tablespoon Olive Oil
1/2 teaspoon Kosher Salt
Black Pepper To Taste
1/4 teaspoon Chili Powder (more To Taste)
1 bunch Jersey Fresh Kale, Leaves Torn, Stalks Discarded




  1. Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.

  2. In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together.

  3. Serve as a side dish.


Recipe shared by Bill and Linda Walker and created by The Pioneer Woman.

Print Recipe Only

Jersey Fresh Butternut Squash and Kale
This is a QR Code
Scan here to get
this recipe on
your phone

1/2 whole Jersey Fresh Butternut Squash; Peeled, Seeded And Cubed
2 Tablespoons Butter
1 Tablespoon Olive Oil
1/2 teaspoon Kosher Salt
Black Pepper To Taste
1/4 teaspoon Chili Powder (more To Taste)
1 bunch Jersey Fresh Kale, Leaves Torn, Stalks Discarded




  1. Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.

  2. In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together.

  3. Serve as a side dish.


Recipe shared by Bill and Linda Walker and created by The Pioneer Woman.

Full Recipe Page