I just completed a series of How-To-Video’s on cooking squash and this was one of my favorite recipes. This is a sweet and savory dish with maple syrup, soy sauce, sesame oil, and for some kick, a little chili garlic sauce. This dish is super tasty and easy to make. 🙂
The squash is perfectly coated with a glossy sheen and is served over kale. Here is the recipe:
Asian Style Pan Squash Served over Kale – (Servings 2)
- 2 tablespoon butter
- 1/4 teaspoon
- 2 cups butternut squash (peeled and chopped)
- 1 teaspoon chili garlic sauce
- 2 teaspoons sesame oil
- 2 tablespoon pure maple syrup (Grade A or B)
- 2 teaspoons soy sauce
- Fresh kale
- 2 cloves garlic sliced
- 2 tsp. sugar
- ¼ cup water
In a fry pan heat up the butter. Add the squash and lightly season with salt. Cover for 5-7 minutes until a light golden brown. Next add in the red chili garlic sauce (found in the asian foods aisle), maple syrup, soy sauce, and sesame oil. Cook for another 3-5 minutes and remove.
For the kale, heat up 2 tablespoons of olive oil and the garlic in a large pot. Remove the garlic once it is browned. Add in the kale and saute for 5 minutes. Add ¼ cup of water, cover, cooking for 8-10 minutes. Uncover and season with sugar and a pinch of salt. Serve the squash over top of the cooked kale.
I hope you enjoy this amazing recipe!