Butternut Squash with Kale and Quinoa

I love growing Green Curly Kale. I plant it in spring and can begin harvesting leaves by June. But that's not the best part. I continues to grow through winter and produce until planting time the next spring.

Winter is the best time to pick curly kale. By then the frost has made the leaves firm and fleshy, perfect to hold up during cooking.

To use some of my home grown kale, I made a side dish with butternut squash and quinoa.

Butternut Squash with Kale and Quinoa 
in Browned Butter

1 butternut squash
1 small onion
5 cloves garlic
2 cups chopped kale
1/4 cup hazelnuts
1 teaspoon dried thyme
1 cup pre-cooked quinoa
5 tablespoons unsalted butter
1 tablespoon Worcester sauce
salt and pepper to taste

Go to Simply Recipes for directions on how to brown butter.

Go to theKitchn for directions with pictures on how to cook quinoa.

Remove the seeds, peel and dice the butternut squash into 1/2 inch pieces. Chop onions, garlic, kale, and hazelnuts.

Heat butter in a large skillet on medium heat. Whisk frequently as the milk solids in the butter turn to a light brown and get a nutty aroma. Do not burn! Add onion and then garlic and cook on medium low heat until lightly caramelized.

Stir in thyme and add the diced squash. Toss to coat with the remaining butter then spread out in a single layer. Continue to cook on medium low heat without stirring until lightly browned on one side.

Stir and spread out again to brown on the other side and cook on low for 10 to 20 minutes or until the squash is tender. You can do this much ahead and finish just before dinner.

Before serving, add kale, hazelnuts, pre-cooked quinoa, and season to taste with Worcester sauce, salt and pepper.

Cook just long enough to wilt the kale and warm the quinoa. Serve and enjoy.

Quinoa is fairly new to me.  I like its nutty flavour in dishes like this.  Do you cook with quinoa? I would love to hear about your recipes. -- Margy