Mustardy Kale and Butternut Squash
This perfectly tender mustardy kale and butternut squash is a delicious simple side dish for Fall! Made all in one pot, it’s filled with flavor from walnuts, mustard and red pepper flakes. Vegetarian and gluten free with dairy free / vegan options.
Let’s chat about a simple side dish today. This mustardy kale and butternut squash quickly became one of my very favorite sides last fall.
We ate it pretty often for quite a few months, but then forgot about it once all the wonderful summer produce came along.
But it’s time to un-forget. I’ve already made this twice so far in the last month.
It’s quick, it’s simple (did I mention it all cooks in one pot?) and full of good for you veggies.
And now it’s time for you to make it too.
This dish makes a great side for dinner.
The mustard makes it a little special (although it’s not super overpowering) and the red pepper flakes give it a little kick.
The chopped walnuts add some crunch and you get some saltiness from the cheese. A perfect side dish in my book.
Plus it’s nice and healthy. Just what you need when you’ve been eating a few too many apple or pumpkin treats this time of the year.
Additional Side Dish Recipes You Might Enjoy:
- Maple Mustard Roasted Brussels Sprouts
- Honey Mustard Roasted Vegetables
- Fall Harvest Kale Salad
- Fall Farro Salad
- Honey Balsamic Roasted Vegetables
- Maple Roasted Vegetables
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 2 tablespoons olive oil
- 1 small (2 pound) butternut squash, seeded and cut into ¾ inch pieces
- 10 cups chopped kale
- 1 cup low-sodium vegetable broth
- 1 tablespoon whole-grain mustard
- ¾ teaspoon salt
- ¼ teaspoon red pepper flakes
- ½ cup raw walnuts, chopped
- ¼ cup grated parmesan cheese*
- Set a stockpot or dutch-oven over medium heat. Add in the olive oil. When hot, add in the butternut squash chunks and cook for about 10 to 12 minutes, stirring occasionally, until it begins to soften.
- Add in the kale, broth, mustard, salt and red pepper flakes and cook for about 8 to 10 minutes longer, stirring occasionally, until the veggies are tender.
- Turn off the heat and stir in the walnuts and cheese.
*To keep this dairy free / vegan - omit the parmesan cheese and add additional salt to taste. Alternatively, you can use a non dairy parmesan cheese.
If you’re feeling lazy, you can use about 4 cups of pre-cut butternut squash chunks.
1 medium bunch of kale should give you the 10 cups. Remove the thick stems and then cut/tear the leaves into bite-sized pieces.
Adapted from Erin's Food Files
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 193Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 4mgSodium: 444mgCarbohydrates: 18gFiber: 6gSugar: 4gProtein: 7g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.