Skillet butternut squash and kale with maple-roasted pumpkin seeds from Three Many Cooks by Pam Anderson

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Notes about this recipe

  • Fiona on April 14, 2014

    I'd picked up butternut squash and kale at the local farmer's market and this seemed the perfect recipe. I part roasted the squash and finished off in a pan, as I was doing a larger amount. The cayenne and rosemary give it some great flavours, I liked the sweetness of the maple syrup with the spice of the cayenne. Great autumn dish and went well with the pork it was served with.

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