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Diced butternut squash and chopped kale seasoned with pepper and chili powder.
5 from 2 votes

Butternut Squash and Kale

Butternut squash is so yummy! Pair it with kale and you have a delicious (and healthy) meal or side dish!
prep time 10 mins
cook time 13 mins
total time 23 mins
servings: 6 servings
calories: 89kcal
author: Salt & Baker


  • 4 cups butternut squash diced about 1/2-1 inch
  • 1 bundle kale stamps removed and leaves roughly chopped
  • 2 teaspoons olive oil
  • 1 teaspoon kosher salt divided
  • 2 tablespoons unsalted butter
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper


  • In a skillet over medium heat, melt the butter. Add the butternut squash. Season the squash with chili powder, garlic powder, ½ tsp kosher salt, and pepper. Cook for 6-10 minutes or until the squash is somewhat tender when pierced with a fork. 
  • In a large bowl combine the chopped kale, olive oil, and ½ tsp kosher salt. Using your hands, massage the kale for 1 minute. 
  • Add the kale to the butternut squash. Cook for 2-3 minutes or until the kale has wilted slightly. Taste, and season as you’d like. Serve warm!
Calories: 89kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 397mg | Potassium: 335mg | Fiber: 1g | Sugar: 2g | Vitamin A: 10155IU | Vitamin C: 19.8mg | Calcium: 45mg | Iron: 0.7mg
Course: Side Dish
Cuisine: American
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