With less than 10 ingredients, this sautéed butternut squash and kale makes a simple and tasty fall side flavored with garlic and dried thyme.
1 tablespoon olive oil
1 butternut squash (about 3 pounds), peeled, seeded and cubed
1 small white onion, roughly chopped
2 garlic cloves, minced
1/4 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
1–1/2 cups chopped kale, stems removed
1 teaspoon chopped parsley
Heat the olive oil in a large skillet over medium heat. Add the squash, stirring frequently, until the squash is starts to be become soft, about 12 minutes.
Add the onions and continue cooking letting the onions turn soft and translucent, about 5 minutes. Stir in the garlic, thyme, salt and pepper. After the 30 seconds when the skillet is fragrant, fold in the kale. It will wilt in a few minutes.