½ butternut squash, peeled, seeded and cut into ½ inch cubes
(about 3 cups)
½ bunch kale, washed and chopped (about 5 cups)
1 small onion, chopped (about 3/4 cup)
2 cloves garlic, minced
1 tablespoon vinegar or lemon juice
1½ cups diced fresh tomatoes OR 1 ¼ cups apple cider OR 1 cup water
1 tablespoon vegetable oil
- Heat oil in frying pan on medium. Add onion and garlic. Sauté 3 minutes, or until onion is soft.
- Stir in squash cubes and sauté 1 minute.
- Add tomato (or cider). Cover pan, increase heat to medium-high, and bring to a boil. Adjust heat to simmer. Cook 10-15 minutes, or until squash is tender.
- Add kale. Cover and cook another 5 minutes.
Yields about 5 servings
Source: Adapted from Mediterranean Squash Stew from GET FRESH! Division of Nutritional Sciences, Cornell University and Cornell Cooperative Extension, 2001.
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