Butternut Squash, Kale and Kalamata Olive Stir Fry

In This Article

Notes

Recipe and photo by Emma Frisch

  • Prep Time: 15 minutes
  • Cook time: 25 minutes
  • Yield: 4-6 servings

Ingredients

  • 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

Instructions

  1. In a large saucepan, heat the ghee over medium-high.
  2. Add the squash, toss and coat in ghee and saute for about 5 minutes, covered.
  3. 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).
  4. 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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