One of the reasons I started getting Boston Organics delivery is because I wanted a reason to be creative. I figured that if I didn’t have a say about what I was getting each week, I’d need to create new, delicious dishes. This is one of them. It’s super simple and a great way to use up scraps of butternut squash — which was the starting point for this particular brainstorm. You need about 10-minutes to get this on the table and it’s super nutritious, too!

1 tbsp. olive oil
2 large cloves garlic, minced
1 1/2 cups butternut squash, diced medium
1 tsp. chili powder
1 bunch kale, roughly chopped
salt, to taste

Heat the olive oil over medium heat in a non-stick saute pan. Add the garlic and cook for a minute but don’t let brown or burn. Add the butternut squash and chili powder and cook, tossing or stirring frequently, for about 5-minutes until mostly tender.

Add the kale and cook until the kale is tender and cooked, stirring often. Add salt to taste.