Get ready to transform your dinner routine with a mind-blowing recipe that's about to become your new obsession! Imagine twirling your fork into a plate of golden-brown butternut squash noodles, kissed by nutty brown butter and vibrant kale - a dish that's not just a meal, but a flavor explosion that will make your taste buds dance with joy. This isn't just another recipe; it's a game-changing, health-conscious masterpiece that proves healthy eating can be incredibly delicious and exciting!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 medium butternut squash
- 4 cups kale, chopped
- 1/2 cup unsalted butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Begin by preparing the butternut squash. Cut off both ends of each squash, then slice them in half lengthwise. Scoop out the seeds using a spoon. You can use a vegetable peeler to remove the skin or a sharp knife to carefully cut it away. Once peeled, spiralize the squash into noodles using a spiralizer or julienne peeler. Set aside.
- Next, prepare the kale. Rinse the kale leaves under cold water to remove any dirt or grit. Remove the tough stems and chop the leaves into bite-sized pieces. Set the chopped kale aside.
- In a large skillet, melt the unsalted butter over medium heat. Allow the butter to cook, stirring occasionally, until it turns a golden brown color and develops a nutty aroma. This should take about 5-7 minutes. Be careful not to burn the butter; if it starts to smell burnt, reduce the heat.
- Once the butter is browned, add the minced garlic to the skillet. Sauté the garlic for about 1 minute, or until fragrant, stirring continuously to prevent it from burning.
- Add the butternut squash noodles to the skillet, tossing them gently to coat in the brown butter and garlic. Cook for about 5-7 minutes, stirring occasionally, until the noodles are tender but still have a slight bite (al dente).
- After the squash noodles have cooked, add the chopped kale to the skillet. Continue to cook for an additional 3-5 minutes, stirring frequently, until the kale is wilted and tender. Season the mixture with salt and pepper to taste.
- Once everything is cooked, remove the skillet from the heat. Serve the butternut squash noodles and kale warm, topped with freshly grated Parmesan cheese. Enjoy your delicious and healthy meal!
Tips
- Spiralizer Secrets: For the best texture, choose firm, fresh butternut squash and spiralize when it's cold for more uniform noodles.
- Brown Butter Mastery: Watch your butter carefully when browning - the line between perfectly nutty and burnt is thin. Remove from heat the moment it turns golden brown and smells wonderfully nutty.
- Kale Preparation: Remove the tough stems completely to ensure tender, easy-to-eat greens that blend seamlessly with the squash noodles.
- Don't Overcook: Keep your squash noodles al dente - they should have a slight bite and not turn mushy.
- Cheese Tip: Use freshly grated Parmesan for the most intense flavor. Pre-grated cheese can't compare to the real thing!
- Make-Ahead Hack: You can spiralize the squash and chop the kale in advance to make cooking faster on busy nights.
Nutrition Facts
Calories: 267kcal
Carbohydrates: 14g
Protein: 4g
Fat: 23g
Saturated Fat: 15g
Cholesterol: 64mg
