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Skillet Butternut Squash and Kale with Maple-Roasted Pumpkin Seeds

Three Many Cooks
  • minutes
  • Serves 4

INGREDIENTS

2

Garlic cloves

4

generous cups Kale, leaves

1 tbsp

Rosemary, fresh

1 tbsp

Maple syrup

1 pinch

Cayenne pepper

1

Salt

3 tbsp

Olive oil

3/4 cup

Pumpkin seeds, raw unsalted

4

generous cups Peeled, seeded, and 1-inch cubed butternut squash