Ingredients:

  • 1 lb butternut squash, peeled and cubed into 1/2-inch pieces
  • 2 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/4 tsp crushed red pepper flakes
  • 4 cups curly kale, stems removed and chopped
  • 1 tbsp fresh lemon juice
  • 1/4 tsp black pepper

Instructions:

  1. Peel the butternut squash and slice it into uniform 1/2-inch cubes. Ensure the cubes are dry. Chop the kale into bite-sized ribbons, discarding the tough center ribs.
  2. Heat the oil in a skillet over medium-high heat until it shimmers. Add the squash in a single layer and let it sit undisturbed for 3-4 minutes to develop a deep golden-brown crust.
  3. Stir and cook the squash for another 5-7 minutes, stirring occasionally, until fork-tender but still holding its shape.
  4. Reduce heat to medium. Stir in the minced garlic, grated ginger, and red pepper flakes. Cook for 60 seconds until fragrant.
  5. Toss in the chopped kale and stir constantly for 2 minutes until the leaves are wilted and bright green. Remove from heat immediately and stir in lemon juice and black pepper.