Recipe and photo by Emma Frisch
- Prep Time: 15 minutes
- Cook time: 25 minutes
- Yield: 4-6 servings
- Melted ghee or olive oil – 3 tablespoons
- Butternut squash – 4 cups of 1/2-inch cubes of butternut squash
- Garlic – 2.5 tablespoons, minced
- Apple cider vinegar – 2 tablespoons
- Maple syrup – 1 tablespoon
- Garam masala – 1 teaspoon garam masala (spice)
- Kale leaves – 4 cups coarsely shredded kale leaves
- Black Kalamata olives – 1/3 cup, coarsely chopped
- Sea salt – 1/2 teaspoon
- Black pepper – 1/4 teaspoon, freshly ground
- In a large saucepan, heat the ghee over medium-high.
- Add the squash, toss and coat in ghee and saute for about 5 minutes, covered.
- Add the garlic, apple cider vinegar and garam masala. Stir and cover with a lid. Let the squash simmer for about 10-15 minutes, stirring occasionally until it becomes tender and caramelized. (The smaller the pieces, the faster it will cook).
- When the squash is cooked, add the kale and olives. Stir and cover again for about 5 minutes, until the kale wilts. When the kale is fully wilted, add the salt and pepper. Stir once more and remove from the heat to serve.
* Fresh(er) olives from the olive bar tend to taste much better than those in a can. For ease and cost and availability, I often settle on a can regardless, providing that it contains one ingredient: Olives.
For more recipes by Emma Frisch, visit her food blog at www.emmafrisch.com
This recipe is from the 3-Season Diet Challenge – a 12-month guide to eating with the seasons as nature intended. This FREE program takes you through a year of eating seasonally with month-to-month support and guidance. You can start the challenge anytime throughout the year. >>> Learn more and sign up here!
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