Recipe: Pan-Roasted Winter Squash

Serves 4 to 6.

Note: Use the thin-skinned winter squash such as butternut or delicata squash; they don't need to be peeled. In this recipe, chopped kale is added after the squash is cooked, adding a spark of color and just an edge of bitterness to balance the dish. From Beth Dooley.

• 1 large butternut squash, or 2 medium delicata squash, about 3 lb.

• 3 tbsp. hazelnut or olive oil

• 1 large shallot, diced

• 1 bunch kale, tough stems removed, thinly sliced

• 1 tbsp. maple syrup, or to taste

• Coarse salt and freshly ground black pepper to taste

Directions

Cut the squash in half horizontally and remove the seeds. (No need to peel.) Place the cut part down onto a cutting board and dice the squash into 1/2-inch pieces.

Pour the oil into a medium skillet and set over medium heat. Add the squash and the shallot and toss with the oil. Reduce the heat, cover the pan, and cook the squash, stirring occasionally, until the pieces are tender, about 10 to 15 minutes.

Remove the lid and continue cooking the squash, stirring occasionally, until the pieces are brown on all sides, another 3 to 5 minutes.

Nutrition information per each of 6 servings:

Calories155Fat8 g

Sodium33 mgCarbohydrates23 g

Saturated fat1 gAdded sugars2 g

Protein3 gCholesterol0 m