My new Butternut and Kale Skillet is hearty and healthy, perfect for when you’re in the mood for a different kind of winter comfort food.

1 Tbsp canola or olive oil
2 Tbsp butter, divided
1 small butternut squash, peeled, seeded, diced
1 medium sweet onion, sliced
1 tsp kosher salt, divided
1 tsp black pepper, divided
1/2 tsp chili powder
1 bunch kale, stemmed and chopped
1/2 lemon

1. In a large heavy skillet, heat the oil and 1 Tbsp of the butter over medium high heat. Add the squash and onion. Season with 3/4 tsp each of the salt and pepper and the chili powder, stirring to coat.
2. Cook, stirring occasionally, until the squash and onions are just tender and golden brown. Remove to a plate.
3. In the same skillet, melt the remaining Tbsp of butter. Add half of the kale and season with the remaining salt and pepper. With tongs, toss the kale until it begins to wilt and makes room for the rest of the kale. Add the remaining kale and toss to wilt. Squeeze a little lemon juice over the wilted kale.
4. Return the squash and onions to the skillet and gently stir together until heated through.

Servings: 6