Kabocha, acorn, butternut and pumpkin ~ oh my!!! So many different winter squashes to try. I love cool and crisp fall days in October. I also love the great variety of squash we now see at the grocers. While they are all slightly different, I find the majority of them are fantastic with fragrant and sweet spices. In this winter squash saute, I used all of my favorites ~ sea salt, cinnamon, nutmeg, thyme, and red chili pepper flakes.
A friend of ours grew kabocha squash in their garden this past summer. We were lucky to receive some.
Also known as Japanese pumpkin, Kabocha squash is slightly sweet and has a similar texture to pumpkin or butternut.
I used it here in this fragrant and fruity squash saute, but you can use other varieties of winter squash and achieve great results. I recommend acorn, hubbard or butternut for their texture and pairing with these spices. It’s a great accompaniment to chicken, turkey or pork.
In this fragrant and fruity winter squash saute, you’ll get a taste of naturally sweet squash, fruity raisins and Craisins, a crunch of celery and walnuts all pulled together with kale and the fragrant spices of nutmeg, cinnamon and thyme. It’s fall on a plate.
Recommended items for this recipe:
- 1 small winter squash about 2 lbs (see notes below)
- 1 medium onion diced (about 3/4 cut)
- 1/2 cup celery diced
- 1-2 medium garlic cloves minced (to taste)
- 2 cups kale stems removed, chopped in thin strips
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
- 1/4 tsp freshly ground nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp dried thyme
- 1 pinch red chili pepper flakes
- 1/4 cup walnuts roughly chopped
- 1/4 cup Craisins
- 1/4 cup golden raisins
- 2- 2 1/2 tbsp sunflower oil (or other neutral oil)
Cut the squash in half. Remove any seeds and strings. Use a vegetable peeler to peel the skin off. Cut into bite sized pieces.
In a large skillet, heat the sunflower oil over medium-high heat. Cooking the onion and celery a few minutes until it begins to soften.
Add the squash and the garlic and continue cooking until the squash begins to brown.
Add the kale and seasonings. Continue cooking until the kale begins to soften and the squash is fork tender. Reduce the heat if necessary to avoid burning.
Add the walnuts, Craisins and raisins. Turn off the heat and toss. Serve immediately.
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