Why it works: Butternut squash and kale share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and 31 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓
The recipe
Serves 8Ingredients
Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.
Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat.
Add the cubed squash, the kosher salt, and the chili powder. Stir to coat.
Cover and cook over medium heat, stirring occasionally, for about 6 minutes until the squash begins to soften.
Add a splash of water, cover again, and cook for 2 more minutes until the squash is tender when pierced with a fork.
Add the torn kale leaves and the remaining 1 tablespoon of butter. Toss until the kale wilts, about 2 minutes.
Season with black pepper to taste, add more chili powder if you like, and serve hot.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Butternut squash + kaletop 1% of all pairsAroma overlapstrongMentioned together31 recipes
Shared aroma: coumarin (sweet, hay).
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Olive + kaletop 6% of all pairsAroma overlapmoderateMentioned together609 recipes
Shared aroma: coumarin (sweet, hay).
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Olive + peppertop 6% of all pairsAroma overlapstrongMentioned together27,398 recipes
Shared aroma: 2-heptenal (green).
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Butternut squash + olivetop 7% of all pairsAroma overlapmoderateMentioned together656 recipes
Shared aroma: coumarin (sweet, hay).
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Butter + olivetop 7% of all pairsAroma overlapstrongMentioned together10,128 recipes
Shared aroma: 3-hexenal (apple, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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