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Sauteed Kale & Butternut Squash with Toasted Pecans (vegan, keto-friendy)
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Sauteed Kale & Butternut Squash with Toasted Pecans (vegan, keto-friendy)

This hearty cold-weather dish features warming garlic and ginger and nutrient-dense seasonal veggies to add some nutrition to any fall or winter meal!
Course Side Dish
Cuisine vegan keto
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 5 servings
Calories 144.8kcal

Ingredients

  • 10 oz ~280g chopped, de-stemmed kale
  • 6 oz 170g cubed butternut squash
  • 2 tbsp olive oil
  • 2-3 tbsp low-sodium tamari
  • 1 tsp grated ginger
  • 1 tsp crushed garlic
  • ½ cup 60g toasted pecans

Instructions

  • Cook squash in the olive oil in a covered pan on medium-low heat, adding the ginger, garlic and tamari once the squash begins to soften after about 5 minutes.
  • Continue cooking until tender (about another 10 minutes).
  • Add in kale, cover and let wilt for a few minutes, then stir to combine and cook for an additional 5 minutes.
  • Toss with toasted pecans to finish and enjoy!

Nutrition

Calories: 144.8kcal | Carbohydrates: 6.5g | Protein: 4.6g | Fat: 14.3g | Fiber: 4.3g