Butternut Squash, Kale and Corn
This is an attractive combo of 3 fall favorites, especially in that period when squash comes to markets, but fresh local Morning Glory Farm corn is still available. Use fresh supermarket corn otherwise. We love this side dish with seared scallops and a basil or lemon sauce.
1/2 bunch kale, leaves stripped off stalks, chopped into bite-sized pieces ( 4 to 5 cups)
1 tablespoon olive oil
1 tablespoon butter
1 small butternut squash, peeled and cut into 1/2 -3/4-inch dice (3 -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
1 lime, quartered
- 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 – 6 minutes, depending on the kale. Drain in a colander, shaking a few times, to release steam and stop the cooking. (When cool, gently squeeze any excess water from kale.)
- Dry the skillet and add the butter and olive oil over medium heat. 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. (The pan should be large enough to fit squash in a single layer) 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 back into the pan and stir gently to warm. Add another pinch of salt for the kale. Squeeze a little lime into the dish or pass lime wedges around for people to squeeze their own.