Butternut Squash, Kale & Corn Sauté Posted on 26 November 2014 at 04:40 1/2 bunch kale, stripped from stalk, chopped into bite-size pieces, and rinsed (4 to 5 cups) 1 tablespoon olive oil 1 tablespoon butter 1 small butternut squash, peeled, seeded and cut into 1/2 – to 3/4-inch dice (3 to 4 cups) 2 ears corn, kernels removed from cob (about 1 1/2 cups) 1/8 teaspoon cayenne 1/4 teaspoon ground cumin 1/2 teaspoon kosher salt, plus more to taste black pepper 1 lime, quartered Preparation 1. In a large skillet with a lid, bring 3 to 4 cups of water to a boil. Add the kale. Cover and cook over high heat, stirring occasionally until tender, 4 to 6 minutes, depending on the kale. Drain in a colander, shaking a few times, to release steam and stop the cooking. 2. Dry the skillet and add the olive oil and butter over medium heat. (The pan should be large enough to fit squash in a single layer.) Add the butternut squash and sauté over medium heat, stirring occasionally, until lightly browned and cooked without falling apart, about 15 minutes. Add a few pinches of salt while cooking. Add the corn, cayenne, cumin, salt and pepper and cook 4 to 5 additional minutes, until corn is cooked. When ready to serve, add the kale (squeeze out any excess moisture from the kale if necessary) back into the pan and stir gently to warm. Add another pinch of salt for the kale. Squeeze a little lime juice into the dish or pass lime wedges around for people to squeeze their own.
