This is an attractive combo of three fall favorites, especially in that period when squash comes to markets, but fresh local Morning Glory Farm corn is still available. If you can’t find fresh corn—which does add a nice light crunch—try the Cascadian Farms frozen corn. We love this side dish with seared scallops and a basil or lemon sauce.
Ingredients
- 5 cups kale (½ bunch, stripped from stalk, chopped into bite-size pieces, and rinsed)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small butternut squash, peeled, seeded, and cut into ½- to ¾-inch dice (3 to 4 cups)
- ½ teaspoon kosher salt, plus more to taste
- 2 ears corn, kernels removed from cob (about 1½ cups)
- 0.12 teaspoon cayenne pepper
- ¼ teaspoon ground cumin
- Freshly ground black pepper
- 1 lime, quartered
How to Make It
- In a large skillet with a lid, bring 3 to 4 cups of water to a boil. Add the kale. Cover and cook over high heat, stirring occasionally, until tender, 4 to 6 minutes, depending on the kale. Drain in a colander, shaking a few times, to release the steam and stop the cooking.
- Dry the skillet and heat the olive oil and butter over medium heat. (The pan should be large enough to fit the squash in a single layer.) Add the butternut squash and sauté over medium heat, stirring occasionally, until lightly browned and cooked without falling apart, about 15 minutes. Add a few pinches of salt while cooking. Add the corn, cayenne, cumin, the ½ teaspoon of salt, and pepper to taste and cook for 4 to 5 additional minutes, until the corn is cooked. When ready to serve, add the kale back to the pan and stir gently to warm. Add another pinch of salt for the kale. Squeeze a little lime juice into the dish or pass lime wedges around for people to squeeze their own.
