Butternut Squash, Kale, and Goat Cheese
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This is a simple dish, with so many autumn flavors. It's also works very well with sweet potatoes instead of butternut squash.
Servings:
Calories: 277kcal
Ingredients
- 2 tablespoons olive oil
- 2 pounds butternut squash (or 2 sweet potatoes), peeled and diced into ¾’ cubes )
- 1 teaspoon cinnamon
- ¼ cup vegetable stock (or chicken stock, or water)
- 4 cups kale (stems removed, cut into bite-sized pieces)
- 1 tablespoon maple syrup
- 3 ounces goat cheese
- 2 tablespoons pecans (unsalted and chopped)
- salt
- pepper
Instructions
- Place a large skillet over a medium heat. When the skillet is heated, add the oil, then the squash. Stir in the cinnamon, then add the stock. Sprinkle with salt and pepper
- Add the kale, and sauté for about 5 minutes, or until the squash is cooked through. If the pan gets too dry, splash in more stock
- Stir in the maple syrup, and check the flavor. You might want to add more cinnamon, maple syrup, or salt and pepper
- Remove from the heat, and garnish with goat cheese and pecans before serving
Nutrition Facts
Butternut Squash, Kale, and Goat Cheese
Serving Size
4 g
Amount per Serving
Calories
277
% Daily Value*
Fat
16
g
25
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
10
mg
3
%
Sodium
158
mg
7
%
Potassium
911
mg
26
%
Carbohydrates
32
g
11
%
Fiber
6
g
25
%
Sugar
9
g
10
%
Protein
7
g
14
%
Vitamin A
26462
IU
529
%
Vitamin C
67
mg
81
%
Calcium
206
mg
21
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.