Roasted Butternut Squash and Kale Stir-Fry
This roasted butternut squash and kale stir-fry is a quick and easy way to get your daily dose of vegetables. The squash is roasted until tender and slightly browned, and then combined with sautéed kale, onion, and bell pepper. The dish is finished with a sprinkle of fresh cilantro. This recipe is a great way to use up leftover roasted squash, or to make a quick and healthy weeknight meal.
I first developed this recipe as a way to use up some leftover roasted butternut squash. I had been roasting a whole squash for another recipe, and I had about a cup of leftover squash that I didn't want to go to waste. I decided to try stir-frying the squash with some kale, onion, and bell pepper, and the results were delicious. The squash was tender and slightly browned, and the kale, onion, and bell pepper added a nice balance of flavors and textures. I've been making this recipe ever since, and it's now one of my favorite ways to cook butternut squash.
Roasted Butternut Squash and Kale Stir-Fry Roasted Butternut Squash and Kale Stir-Fry Roasted Butternut Squash and Kale Stir-Fry Roasted Butternut Squash and Kale Stir-Fry
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 medium butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bunch kale, chopped
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped fresh cilantro
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss butternut squash with olive oil, salt, and pepper.
  3. Spread squash on a baking sheet and roast in preheated oven until tender and slightly browned, about 20 minutes.
  4. While squash is roasting, heat a large pot or Dutch oven over medium heat.
  5. Add kale, onion, and bell pepper to the pot and cook, stirring occasionally, until softened, about 5 minutes.
  6. Add roasted butternut squash to the pot and stir to combine.
  7. Cook until heated through, about 2 minutes more.
  8. Stir in cilantro and serve.
Why It Works
  • Roasting the squash before stir-frying it gives it a slightly browned exterior and a tender interior.
  • Sautéing the kale, onion, and bell pepper in a little bit of oil helps to soften them and bring out their flavors.
  • Combining the roasted squash with the sautéed vegetables creates a dish that is both flavorful and nutritious.