Pan-Roasted Winter Squash with Apples and Kale
• 1 large butternut squash, or 2 medium delicata squash, about 3 lb.
• 3 tbsp. hazelnut or olive oil
• 1 large shallot, diced
• 1 bunch kale, tough stems removed, thinly sliced
• 1 tbsp. maple syrup, or to taste plus 1 tablespoon apple cider vinegar, or to taste
• 2 tart apples, cored and thinly sliced
• Coarse salt and freshly ground black pepper to taste
Cut the squash in half horizontally and remove the seeds. (No need to peel.) Place the cut part
down onto a cutting board and dice the squash into 1/2-inch pieces.
Pour the oil into a medium skillet and set over medium heat. Add the squash and the shallot and
toss with the oil. Reduce the heat, cover the pan, and cook the squash, stirring occasionally, until
the pieces are tender, about 10 to 15 minutes.
Remove the lid and continue cooking the squash, stirring occasionally, until the pieces are brown
on all sides, another 3 to 5 minutes.
Toss in the kale and stir, continuing to cook until the kale is wilted, about 2 to 3 minutes. Stir in
the maple syrup and apple cider to taste, then toss in the apples and season with the salt and
freshly ground black pepper.
Serves 4 to 6.
Note: Use the thin-skinned winter squash such as butternut or delicata squash; they don’t need
to be peeled. In this recipe, chopped kale is added after the squash is cooked, adding a spark of
color and just an edge of bitterness to balance the dish.