Butternut Squash, Kale, and Corn Sauté

by Catherine Walthers

This is a beautiful combination of three fall favorites, especially in that period when squash comes to markets, and Morning Glory Farm corn is still available. When served with the scallops, this makes a colorful centerpiece to the plate.


  • 1⁄2 bunch kale, leaves stripped off stalks, chopped into bite-sized pieces (4-5 cups)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small butternut squash, peeled and cut into 1⁄2 -inch dices (3-4 cups worth)
  • 2 ears corn, kernels removed from cob (about 1 1⁄2 cups worth)
  • 1⁄8 teaspoon cayenne
  • 1⁄2 teaspoon ground cumin
  • 1⁄2 teaspoon kosher salt, plus more to taste
  • Black pepper
  • 1 lime, quartered

In a large skillet with a lid, bring 3-4 cups of water to a boil. Add the kale. Cover and cook over high heat, stirring occasionally until tender, about 4-6 minutes. Drain in a colander, shaking a few times, to release steam and stop the cooking.

Dry the skillet and add the butter and olive oil over medium heat. (The pan should be large enough to fit 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, salt, and pepper, and cook 4-5 additional minutes, until corn is cooked through.

When ready to serve, add the kale back into the pan and stir gently to warm. Add another pinch of salt for the kale. Squeeze a little lime into the dish or pass lime wedges around for company to squeeze their own.

Yield: 4 servings