This sponsored post is brought to you by Salt Creek Grille – Princeton.
Fall is in full bloom, and Salt Creek Grille – Princeton is ready with made-from-scratch seasonal favorites. Executive Chef Dan Luber shares his butternut squash and kale hash, the perfect complement to the braised short-rib rigatoni or superfood salad. You can feel great eating this autumn-inspired side with nutritious—and delicious—kale. Like all of Salt Creek Grille’s offerings, this recipe features fresh, local ingredients. Chef Luber and all of the restaurant’s chefs work tirelessly to source the freshest produce, ensuring that only the finest ingredients make it to guests, from beginning to end.
Butternut Squash and Kale Hash
Yield: 1 portion
1 tablespoon oil blend
1 cup butternut squash, ½ inch diced
2 tablespoons yellow onion, ¼ inch diced
1 tablespoon celery, ¼ inch diced
1 teaspoon chopped garlic
1 cup kale, roughly chopped
Pinch salt, kosher
Pinch black pepper, coarse table ground
½ teaspoon parsley, chopped
½ teaspoon thyme, chopped
½ oz. butter, unsalted
In a saute pan, bring the oil blend up to medium high heat. Add the butternut squash and brown then add the onion, celery, and garlic and saute until caramelized. Add the kale, salt and pepper, parsley, thyme, and butter. Toss gently until the kale is slightly wilted. Enjoy!