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Butternut Squash with Kale and Dried Cranberries

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Serves 6 to 8

A mixture of allspice, coriander, and paprika adds tingly warmth to sweet roasted butternut squash. Earthy kale and tart dried cranberries contribute complementary flavors as well as festive holiday colors. For a fancier, more formal variation, try Butternut Squash with Kale, Dried Cranberries, Hazelnuts, and Bacon.

  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground coriander
  • 1/2 tsp. paprika
  • Kosher salt
  • 5 Tbs. extra-virgin olive oil
  • 3 lb. butternut squash, peeled, trimmed, and cut into 3/4-inch dice (about 4 cups)
  • 1-1/4 to 1-1/2 lb. Lacinato kale, trimmed and cut crosswise into 2-inch-wide pieces (about 16 cups)
  • 3/4 cup chopped shallots (from 3 medium shallots)
  • 2 medium cloves garlic, minced
  • 1/2 cup dried cranberries
  • Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 400°F. Mix the allspice, coriander, paprika, and 1 tsp. salt in a small bowl. On a large rimmed baking sheet, toss the squash with 2 Tbs. of the oil and the spices; spread in a single layer. Roast, stirring once about halfway through, until browned and tender, 22 to 25 minutes.

Meanwhile, bring a large pot of salted water to a boil. Have ready a bowl of ice water. Add the kale to the boiling water and cook until tender, about 3 minutes. Drain and transfer to the bowl of ice water. Drain well and pat dry with paper towels.

Heat the remaining olive oil in a large heavy-duty skillet or Dutch oven over medium heat. Add the shallots and cook, stirring, until just tender, about 2 minutes.

Add the kale and garlic and cook, stirring occasionally, until the kale and garlic are coated. Reduce the heat, add the squash, cover, and cook until the squash is heated through, about 5 minutes. Add the cranberries and stir gently to combine. Season with salt and pepper and serve.

nutrition information (per serving):
Calories (kcal): 160, Fat (kcal): 6, Fat Calories (g): 50, Saturated Fat (g): 3.5, Protein (g): 2, Monounsaturated Fat (g): 1.5, Carbohydrates (mg): 17, Polyunsaturated Fat (mg): 0, Sodium (g): 250, Cholesterol (g): 15, Fiber (g): 4,

Photo: Scott Phillips

I love this combo of winter vegetables. I keep getting a craving for this side. The sweetness of the butternut squash and cranberries really balance out the kale. If the instructions are followed the kale is the perfect consistency.

looks so tasty!

I used Pomegranate seeds instead of Dried Cranberries. Love this recipe, can't wait to make it again.

Made for Thanksgiving to accommodate a vegan in the family and we all loved it. This one goes into the regular fall/winter rotation. Tasty, nutritious, and very pretty to look at. I didn't bother blanching the kale -- just cut into ribbons and sautéed over high heat in a little oil, then threw in a little water, put a lid on, and steamed briefly till tender. This dish also reheats beautifully in the microwave, so can be made ahead of time.

This one is a keeper. Lots of flavors - even better the day afterwards.

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