Fine Cooking Magazine - November/December 2020

Servings: 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.

Ingredients

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

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

Preparation

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.

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Reviews (6 reviews)

SVcook | 12/27/2020
Very tasty -- and beautiful. An excellent Christmas side, but next time I will sub roasted sweet potatoes for the squash (which I find a little mushy) and will add toasted pecans.
Megann | 01/16/2017
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.
brynda12 | 03/11/2016
looks so tasty!

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What We're Cooking Now

Name: Butternut Squash with Kale and Dried Cranberries
Yield: 6 to 8 servings
Cuisine: American
Ingredients: 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