Butternut Squash Kale Bowl

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 Tablespoons Olive Oil
• 2 cups Butternut Squash, Peeled And Cubed
• 1 dash Salt And Pepper
• ½ teaspoons Chili Powder, Or To Taste
• ¼ cups Vegetable Broth
• 1 bunch Kale
• ¼ cups Pine Nuts

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large skillet over medium-high heat. Add the butternut squash cubes and cook, stirring occasionally, for 3 minutes.

2. Pour in the vegetable broth, cover the skillet and simmer for 5 minutes, until the squash is just tender when pierced with a fork.

3. Stir in the chili powder and season with salt and pepper. Cook uncovered for 1 minute so the liquid reduces slightly.

4. Strip the kale leaves from the tough stems and chop them roughly. Add the kale to the skillet a handful at a time and stir for about 3 minutes until wilted.

5. Meanwhile, toast the pine nuts in a small dry skillet over medium heat for 2 to 3 minutes, shaking often, until golden. Watch closely so they do not burn.

6. Divide the squash and kale mixture among four bowls and sprinkle the toasted pine nuts over the top. Serve warm.