Butternut Squash with Tomatillos

40 min.
4 Servings
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Make a delicious, filling, vegetarian dish with this butternut squash and kale recipe topped with tomatillos and pumpkin seeds.


  • 1 butternut squash
  • 1 lb. tomatillos
  • 1 small yellow onion
  • 5 cloves garlic
  • 1 bunch kale
  • 1 small red onion
  • ½ bunch cilantro
  • 1 lime
  • ¾ tsp. kosher salt
  • 1 Tbsp. Market District extra virgin olive oil
  • 3 Tbsp. Market District pumpkin seeds


  Prep Time: 10 min. • Cook Time: 30 min.

Peel the butternut and cut crosswise into ½ inch thick rounds; you should get about 8 slices. Peel the tomatillos. Peel and roughly chop the yellow onion. Peel the garlic. Remove the ribs from the kale and slice into ½ inch shreds. Peel and thinly slice the red onion. Roughly chop the cilantro. Cut the lime into wedges.

Place the kale and sliced red onion in a bowl and add ¾ tsp. kosher salt. Massage well until the kale softens. Set aside and let marinate for at least 10 minutes, then toss again.

Place the tomatillos, yellow onion, garlic and 1 cup of water in a small saucepan. Cover and place over high heat. Once it comes to a boil, reduce the heat and simmer until the tomatillos are very tender. Transfer to a blender and puree until smooth.

Meanwhile, heat a large frying pan over medium-high heat. Once hot, add 1 Tbsp. olive oil and the butternut slices. Cook until nicely browned on one side, about 5 minutes. Turnover and add the pureed tomatillo sauce. Reduce heat to medium-low and simmer until the squash is tender, another 5-10 minutes. Stir the chopped cilantro into the sauce.

Divide the kale between 4 plates. Top with the butternut and tomatillo sauce. Sprinkle with the pumpkin seeds and serve with the lime wedges.

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