Skillet Butternut Squash and Kale with Maple-Roasted Pumpkin Seeds
by: Three Many Cooks
Serves: 4
Ingredients
¾ cup raw unsalted pumpkin seeds
3 tablespoons olive oil, divided
1 tablespoon maple syrup
Salt
Pinch cayenne pepper
4 generous cups peeled, seeded, and 1-inch cubed butternut squash
2 garlic cloves, minced
1 tablespoon minced fresh rosemary
4 generous cups washed, stemmed, and torn kale leaves
Instructions
Adjust oven rack to middle position and heat oven to 350 degrees. Toss pumpkin seeds with 1 tablespoon of the oil, syrup, and ¼ teaspoon of salt, and cayenne; turn onto a small parchment-line pan; roast until fragrant and golden brown, about 10 minutes.
Meanwhile place squash, ⅓ cup of water, a sprinkling of salt, garlic, rosemary and remaining 2 tablespoons of oil in a large skillet. Cover and turn burner on high; steam until is tender and water evaporates about 5 minutes. Uncover pan and continue to cook, stirring frequently, until squash is golden brown, 2 to 3 minutes longer. Add kale, cook until wilted, a couple of minutes longer. Sprinkle with pumpkin seeds and serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/skillet-butternut-squash-and-kale-with-maple-roasted-pumpkin-seeds/