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–+ servings

Kale & Butternut Squash Sauté

Marla Hingley
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 6

Ingredients
  

  • 1 small butternut squash cut into ¾” cubes
  • 2 Tbsp oil
  • 1 bunch kale rib remove, leaves chopped
  • 1 cup GF chicken broth or vegetable
  • 1 Tbsp GF whole-grain mustard
  • ½ tsp salt
  • ¼ tsp pepper

Instructions
 

  • In a Dutch oven or fry pan, cover and cook squash in oil for 5 minutes, stirring occasionally.
  • Add the remaining ingredients and cook uncovered until liquid is reduced and squash is tender, about 8 minutes.
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