Skillet Butternut Squash and Kale with Maple-Roasted Pumpkin Seeds
Serves: 4
  • 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
  1. 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.
  2. 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