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Curry butternut squash and kale served over quinoa and garnished with roasted pepitas.
Stephanie Hofer

Savory Curry Butternut Squash and Kale

Healthy, hearty, and packed with flavor, this Curry Butternut Squash and Kale recipe is a vegetarian delight made with wholesome ingredients. Sweet butternut squash tender kale combined aromatic spices, creating a nourishing dish that's as satisfying as it is good for you.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Vegetarian
Calories: 404
Ingredients Method Notes

Ingredients
  

  • 1 large red onion chopped
  • 1 large butternut squash peeled, seeded, cubed 1/2" pieces
  • 1 bunch kale chopped
  • 5 cloves garlic minced
  • 4 cups vegetable broth
  • 5 tbsp extra virgin olive oil divided
  • 2 tbsp curry powder
  • Kosher salt to taste
  • 1 lime
  • 1/2 cup roasted pumpkin seeds (pepitas)

Method
 

  1. Preheat oven to 400°.
    Toss cubed butternut squash in 3 tbsp. of olive oil and season with kosher salt to taste.
    Arrange evenly spaced on a rimmed baking sheet.
    Roast for 35-40 minutes until tender.
  2. Meanwhile, heat 2 tbsp. olive oil in a large skillet over medium heat, add diced onion and sauté until tender and lightly browned, about 7 minutes.
    Season with salt to taste.
    Reduce heat to low and add garlic, cook until fragrant, about 1 minute.
    Add curry powder and stir until combined.
    Increase heat to medium and add vegetable broth. Bring to a simmer and then add kale.
    Cook stirring until kale is wilted, about 3 minutes.
    Season with salt and remove from heat while butternut squash finished roasting.
  3. Add squash and lime juice. Stir to combine.
  4. Serve in bowls over quinoa or rice of your choice.
    Top with 2 tbsp. of roasted pepitas.

Notes

To save time preparing, peel and cube the butternut squash the night before.
It can even be roasted the night before, placed in an airtight container and refrigerated.
Serve over quinoa, jasmine brown rice or wild rice.
If you are not eating grains, it's also delicious served over riced cauliflower.