Prep time: 10 min | Cook time: 10 min | Ready In: 20 min
2 tablespoons butter
1/2 butternut squash, peeled and diced
1/2 teaspoon sea saltpepper, to taste
1/4 teaspoon chili powder (more to taste)
1 bunch of kale, stems removed, leaves roughly chopped
Heat one tablespoon of the butter in a large skillet over high heat. Add the squash and stir, cooking for 1-2 minutes. Then add the salt, pepper and chili powder. Continue cooking for several minutes, until the squash is tender but not falling apart.
Remove from the pan and set aside. Now, melt the remaining one tablespoon of butter in the skillet. Add the kale and saute for 2-3 minutes, over medium heat, until it begins to wilt. Add the squash back in, toss to combine and serve warm.