Appalachia Appalachian Food

Winter Squash and Kale

Best way to eat Kale

Since my Sow True Seed kale is continuing to flourish, I’m continuing to find new ways to feed it to myself and my family. I recently made this easy peasy recipe and loved it!

The recipe is simple and can be easily increased or decreased depending on the amount you need for a meal.

Butternut Squash and Kale from The Pioneer Woman

  • 1/2 butternut squash cubed
  • 2 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • black pepper to taste
  • 1/4 teaspoon chili powder
  • 1 bunch of kale leaves (take out any tough stems)

Kale and squash recipe

 

Heat 1 tablespoon butter and olive oil over medium high heat; add butternut squash and seasonings. Cook until lightly browned and tender but not mushy.

Remove butternut squash and set aside. Add the other tablespoon of butter into the pan and throw in the kale. Cook for a few minutes until the kale is done. Add the butternut squash back in and stir lightly.

Kale quesadilla

 

Serve as a side dish, or as The Pioneer Woman suggested make quesadillas with it-YUM!

If you’d like to print the recipe click here to jump over to the website where I found it.

Tipper

 

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50 Comments

  • Reply
    Tipper
    November 4, 2015 at 4:30 pm

    Jim
    Thank you for the comment! The Deer Hunter sometimes uses the edge of a coffee cup to tenderize his deer meat. Quinn chimed in with a comment for you too : )

  • Reply
    Quinn
    November 4, 2015 at 9:58 am

    Note to Jim Casada: the back of my kindling hatchet makes a good meat mallet.

  • Reply
    Linda
    November 3, 2015 at 9:15 pm

    The recipe sounds so good. A great combination.
    Your new blog design looks great. I’m still exploring and enjoying it.
    Re: thankfulness, I am thankful for your faithful blogging, and for the connection to the Appalachians.
    Keep up the good work.

  • Reply
    laura
    November 3, 2015 at 4:49 pm

    That recipe sounds yummy! Definitely need new knives around here.

  • Reply
    Claire Olson
    November 3, 2015 at 12:02 pm

    Don, there is no question about you loving a Rada knice. I have 2 Rada knives,a little paring knife and a tomato knife. Would love to have a bigger Rada. They are the best. I am so glad Rada give you a cooking knife, Tipper. You enjoy it! You give joy to so many with your posts.

  • Reply
    Brenda Schlosser
    November 3, 2015 at 1:14 am

    I would love to win this knife. I could really use a new one. I will be making this recipe very soon. I love all things squash and kale (or anything greens). I ordered 2 copies of Dorie’s story. One for me and one for my sister for Christmas. I had a feeling I wouldn’t win, so I ordered them as soon as I fell hard for her story. My sis will love it, I’m sure of it. Love you and your family to the moon and back.

  • Reply
    Carolsue
    November 2, 2015 at 10:44 pm

    I am SO in need of a decent knife. You should see the little knives I try to hack away at things with — it’s a wonder I get anything chopped up. Yo did a great review, by the way! That squash recipe looks delightful!
    Digicats {at} Sbcglobal {dot} Net

  • Reply
    Penny
    November 2, 2015 at 10:35 pm

    Mighty neighborly of you to do these give-a ways. More than the items themselves, your generous spirit is a treat to behold. Thank you! And speaking of winter recipes, I live in WA now and I really tried to find a Candy Roaster here after reading your post about that squash. Never did find one, but I did find a banana squash (same family, at least, right?) on a road trip to Utah. I just finished putting up some apple butter that I will experiment with adding to my new holiday “CANDY ROASTER” pie recipe. What do you think? Doesn’t that sound kind of good? It will have to compete with my green tomato mincemeat pie, though. No sparing the calories around this joint for the holidays!

  • Reply
    Vanessa Elhenicky
    November 2, 2015 at 10:17 pm

    Love the Pioneer Woman & the idea to turn these into quesadillas. No kale here though, just turnips & mustard. Turnip will get tried out first!

  • Reply
    Tom
    November 2, 2015 at 8:41 pm

    Thanks for this recipe Tipper! We have lots of squash and kale, and this new recipe is just what we needed!

  • Reply
    Beverly Sympson
    November 2, 2015 at 5:58 pm

    This is my first visit to your blog. Love kale and love yo9ur website.

  • Reply
    carrie
    November 2, 2015 at 5:36 pm

    this looks delicious! that kale looks so healthful and what a nice color on that squash. definitely going to have to make this

  • Reply
    Aaron Selby
    November 2, 2015 at 5:34 pm

    Butternut squash is my favorite winter squash. I have never thought about combining it with kale, and I cannot wait to try this recipe out. My mom just purchased a couple Rada knives, and I had a chance to try them out. They are certainly my favorite knives to use at home! Another great post!

  • Reply
    Ken Roper
    November 2, 2015 at 5:15 pm

    Tipper,
    As I was listening to the Playlist and when I came across #10 Until Then, I was
    reminded of Paul and Pap doing this song a couple years ago at the Blairsville
    Courthouse. Paul really poured out his Heart on this one and I was there,
    the house was packed, and not a dry eye could I see, and I was standing on the
    Balcony steps…Ken

  • Reply
    Janet Pressley
    November 2, 2015 at 4:33 pm

    Sounds like a great knife! Now I have a good recipe for butternut squash. Thanks, Janet Pressley

  • Reply
    Shirley
    November 2, 2015 at 4:31 pm

    Love my email everyday from Blind Pig and The Acorn…enjoy reading all the things going on..would love to win one of those knives too…thank you so much for the offer…

  • Reply
    Jim Casada
    November 2, 2015 at 4:19 pm

    Tipper–The recipe sounds good and maybe I can beg a butternut squash or two off of Don (I didn’t grow any) or maybe I’ll just substitute pumpkin or perhaps candy roaster. I’ve got kale although we’ve had some much rain I’d mire up knee deep right now if I tried to get to it.
    Put my name in the hat for the knife. It sounds like a dandy.
    I have another question for you on utensils. What type of meat mallet or hammer do you use. I’ve got three different venison recipes where I need one with a flat side. The one I have has teeth and isn’t useful for pounding meat thing for things like stuffing backstrap.
    Jim Casada

  • Reply
    Doris Noland Parton
    November 2, 2015 at 4:13 pm

    Squash and kale, real food, real fast. I love it.

  • Reply
    Belva W
    November 2, 2015 at 3:17 pm

    I love butternut squash! Will have to try this recipe soon.

  • Reply
    Ed Ammons
    November 2, 2015 at 2:18 pm

    You have me hooked on Kale now. The butternut squash is another story. The Pioneer Woman has a line of knives too, at Wally World. My Martha Stewart paring knife I had had for several years has gone missing. The new one is almost like the old one except it has wood handles. I modified Martha’s so you wouldn’t recognize it from when I bought it. I am in the process of doing the same thing to the new one.
    When I look for a new knife the first thing I do is try out the handle. If it fits, I can do anything I want to with the blade. A knife that don’t fit your hand is dangerous! A dull knife is dangerous!
    I would like to try the Rada knife. If I don’t like it, I could do my own giveaway.

  • Reply
    Ken Roper
    November 2, 2015 at 1:07 pm

    Tipper,
    The Kale leaves look good mixed in with those pieces of Butternut squash. I don’t
    recon I ever ate any Kale, but I probably would. That knife looks like a chopper,
    I use my pocket knife for everything, but Rada sure makes a good lookin’ one.
    …Ken

  • Reply
    Pamela Danner
    November 2, 2015 at 12:34 pm

    Mmmm, this looks delicious! Another one I am going to have to try.Thanks for sharing. I love to watch the Pioneer Woman also follow her blog and on Pinterest. Looks like a pretty nice knife. Thanks for the chance to win one! Congratulations to the winner of Dorie: Woman of the Mountains!
    Pam
    scrap-n-sewgranny.blogspot.com

  • Reply
    Sue Crane
    November 2, 2015 at 11:54 am

    Love quesadillas – my granddaughter loves the veggie blends.
    I can appreciate your comments re: small hands/large knife handles – add a smidgen of arthritis and you really have a problem.

  • Reply
    Marylou Sweat
    November 2, 2015 at 11:42 am

    When I open my siverware drawer the Rada brand knives are almost all I see. My late mother in law used to order them to donate for sale in our church bazaar…which is Nov. 14th! I have just finished putting 88 pints of bread and butter pickles in jars for that same bazaar! Whew!
    I would love that knife as it is one that I don’t have…yet…Marylou in Dover, Fla.

  • Reply
    kenneth o. hoffman
    November 2, 2015 at 11:16 am

    Tipper: this ole boy does love some squash on a cold fall day. but havent a hankering for kale. am not going to az. this winter. so we can save for our trip to swain co. in the spring. i hope we get the privalage ,to see you folks entertain . regards to all of the blind piggys. k.o.h

  • Reply
    Rooney Floyd
    November 2, 2015 at 11:03 am

    Always interested in a new knife, especially like the medium size.

  • Reply
    C. Ron Perry, Sr.
    November 2, 2015 at 10:53 am

    Tipper, these giveaways are great. Please enter me for a chance at the knife.

  • Reply
    Sam Norris
    November 2, 2015 at 10:45 am

    I love kale! I cook it this way: Chop the greens and put in a pan with just enough water to make steam. Add salt and a little homemade salsa (tomatoes, peppers, onions, salt). Cook over moderate heat till tender. Thanks for your recipe – sounds great!

  • Reply
    barbara Gantt
    November 2, 2015 at 10:40 am

    That looks like an awesome knife. I would love yo have one. My squash did great but the kale was a flop. First died from the heat. we had an unusal hot spell. Then the next time I planted, it came up quick and the bugs ate it to the ground. Now the ground is starting to freeze so no kale til Spring. Barbara

  • Reply
    Dolores
    November 2, 2015 at 10:00 am

    I am a squash lover. I usually try just about any, but my true favorite is spaghetti squash. There are so many different ways to prepare it. I especially enjoy it with butter and grated cheese. The downside for me is cutting into any squash. I would really like to try this knife so I am putting my name into the drawing. Thanks for the recipe!

  • Reply
    Marylou Sweat
    November 2, 2015 at 9:54 am

    When I open my silverware drawer, the Rada knife brand is almost all I see. My late mother in law used to order from this company and donate them for sale at our yearly church bazaar…which is right around the corner! (Nov. 14th!) Just got 88 pints of bread and butter pickles in jars for that! Whew! Would love to have that knife as it is one I don’t have…Marylou in Dover, Fla.

  • Reply
    Ann Applegarth
    November 2, 2015 at 9:48 am

    The orange and green are so pretty together. This would make a nice Thanksgiving Dinner vegetable dish. Also, the Quesadillas sound yummy.

  • Reply
    Pamela Moore
    November 2, 2015 at 9:40 am

    I have that knife, plus the curved paring knife and I love them both. I think I’m going to put the Rada tomato knife on my Christmas list. These knives will stain, so be sure to dry off well after washing.

  • Reply
    PinnacleCreek
    November 2, 2015 at 9:38 am

    Someof those winter squash are interchangeable in recipes. An exception to this is spaghetti squash which grew well in my garden and work well as substitute for pasta. However, I still was unsure how to cook my acorn squash–may try it instead of butternut. I have been enjoying an abundance of greens from my neighbor’s garden, as we always share what one cannot grow the other does.
    Thanks for recipe, and I would love to win that knife. It seems I remember something about an Appalachian superstition about knives. Oh well, it does seem when I learn something new it shoves something relevant out–only so much space in my head anymore.

  • Reply
    Patsy
    November 2, 2015 at 9:30 am

    I must say I love a good knife and I like winning stuff too! Also, I really do appreciate the time , effort, and love you put into your blog.

  • Reply
    Bill Burnett
    November 2, 2015 at 9:27 am

    The recipe sounds great, it’s funny that as I progress in age the more I love Greens of about any description. I need a good knife also. Have great wet day, just be thankful it’s better than it was last year on this date.

  • Reply
    Patti Tappel
    November 2, 2015 at 9:19 am

    I love rada knives. This one is new to me. I’d love to try it out.

  • Reply
    Alica
    November 2, 2015 at 9:13 am

    Someday I’m going to have to try some of the recipes I’ve seen for kale…it sure is popular right now, and supposed to be so healthy! Sounds like a great knife to own, too! Good knives are like gold to me!

  • Reply
    Nancy Bell
    November 2, 2015 at 9:12 am

    Love Butternut squash and would love to win the new chef’s knife . Thanks for the chance.

  • Reply
    Sheila Bergeron
    November 2, 2015 at 8:37 am

    I love any kind of squash or greens…….never thought about putting them together. I will try this most definitely and with a cake of cornbread.

  • Reply
    Barb Wright
    November 2, 2015 at 8:28 am

    I have made this one before..it is good!! I like your new format,too!

  • Reply
    Gary Powell
    November 2, 2015 at 8:27 am

    Looking forward to big Thanksgiving meal. Wife loves to cook, always traditional meal, and kids and grandkids love to eat.

  • Reply
    Annette Casada Hensley
    November 2, 2015 at 8:23 am

    I’ve never eaten kale, but your mentioning it a few times in your blog has got me ready to try it. I even saw it on a cooking show yesterday on TV!

  • Reply
    Quinn
    November 2, 2015 at 8:16 am

    Congratulation to Penny!
    I love squash, and have several butternuts large and small from my garden, waiting to bring some summer into a cold winter day. That color really brightens up a plate! But no kale this year. I planted some seed for a late-season crop, and either none came up or the hens got into that part of the garden and ate them up as seedlings. Last year I had kale kale and more kale from my garden, plus a friend offering me still more kale every time I saw her in town. This year – none at all. Feast or famine for kale, I guess!
    Thank you for the giveaway chance. Nothing beats a good knife.

  • Reply
    Sherry
    November 2, 2015 at 8:13 am

    Like this new format! Thanks for all your wonderful recipes. You must publish a cookbook, Tipper! Would love the knife. Wish I could be at the girl’s performance!

  • Reply
    Lorie Thompson
    November 2, 2015 at 7:51 am

    Thank you for the great recipe! I love butternut squash and kale. I have a large green patch growing, including kale.
    My birthday is in mid-October. One of my favorite birthday traditions growing up was my Mother making a butternut squash dish for my birthday supper. She cut the squash in half and seeded it. Baked it in the oven until it was tender. She pulled the meat out and cooked it in a black iron skillet with bacon drippings and butter. White sugar, pumpkin pie spice and a little salt were added and it was cooked until the sugar was completely dissolved and the squash was dark and bubbly.
    I lost my Mama two years ago. My birthday will never feel the same way. I make the butternut squash on occasion, but I am too stingy with the sugar, grease and butter to make it as good as my Mama’s dish.
    Kale is one of my favorite vegetables. My favorite recipe is a simple kale salad. I wash it, stem it and rough chop. I make a simple Caesar type dressing with lemon juice, smashed garlic clove, salt, crushed red pepper and (optional) anchovies. I mash all this with a wooden spoon until it is almost a paste. Drizzle in olive oil and whisk. I add the chopped kale and shaved parmesan cheese. Toss. Unlike a traditional Caesar, in which the romaine lettuce gets soggy, the kale will hold up and stays crisp.
    Butternut squash soup is a Fall staple in my house, too. Cubed and cooked up in chicken broth, onion, garlic and red pepper. Whiz the squash with a stick blender or in a food processor . Add a little cream and you have a filling and rich soup.
    Thank you for the morning read, Tipper. I look forward to opening your page, every day.

  • Reply
    Fredda Greer
    November 2, 2015 at 7:39 am

    We do raised bed gardening and winter time finds them full of greens–kale, collards and spinach. We especially enjoy grabbing a handful of spinach in the mornings to put in scrambled eggs or kale for a smoothie.
    I love your website and refer to it frequently. We’ve made kraut, pickled beans and pickled corn–of course by the signs, keeping our family traditions alive. Tried our hand at outside kettle apple butter this year, so much fun–and work!
    Would love to try the knife!

  • Reply
    Jackie
    November 2, 2015 at 7:27 am

    That looks like a knife I would use. My wife can’t use a sharp one without cutting herself. She has all these serrated knives. I finally got tired of them a few years ago and bought me a set. She won’t touch them.

  • Reply
    b. Ruth
    November 2, 2015 at 6:43 am

    Tipper,
    Hey, this recipe sounds good. We love Kale and love Butternut! I must admit mostly I would cut it in half, take out the seeds, and put butter and brown sugar in it and bake it, while I have a pot of greens cooking on top of stove. I would think the Quesadillas would be the way to eat the Kale and Butternut dish…
    On a rainy day like today a pot of greens and a pot of beans sound really good too. We didn’t get to plant our butternut this year and the deer ate our small patches of Kale….but we have access to a good farmers market…I need to buy up a couple. They do last quite a while.
    Thanks Tipper for this recipe and the pictures are Fall colorful with all the green and orange mix!

  • Reply
    Nancy Wigmore
    November 2, 2015 at 6:04 am

    Growing up I’m sure that somewhere along the way we ate butternut squash, but can not recall for sure. This does look most delicious. It wasn’t until this past year that I had the opportunity to eat kale. Mama, I remember, grew patty pan squash and plenty of collard greens. We ate these a lot. My Aunt Daisy I remember can cook the best mess of collards. She puts cornmeal dumplings in them and the pot likker is some of the best you’ve ever tasted.
    That looks like a really neat knife too. Kind of reminds me of my Uncle Mabry and knives he made for his sisters a long time ago.
    Thanks for sharing the recipe, I’m gonna have to try it for sure. I sure enjoy reading your stories and listening to the music. Have a nice day Tipper and family!

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