Fragrant and fruity winter squash saute
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
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.
Course: Side
Cuisine: American
Servings: 4 people
Author: Michelle Barsness
  • 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)
  1. Cut the squash in half. Remove any seeds and strings. Use a vegetable peeler to peel the skin off. Cut into bite sized pieces.
  2. 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.
  3. Add the squash and the garlic and continue cooking until the squash begins to brown.
  4. 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.
  5. Add the walnuts, Craisins and raisins. Turn off the heat and toss. Serve immediately.
Recipe Notes

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