Kale Honeynut Squash Vindaloo
1 medium size honeynut squash, cubed, (approx. 400 gm or 2 cups cubed)
½ bunch curly green kale, destemmed and coarsely chopped
2 tbsp canola or olive oil
1 jar Masala Mama Vindaloo Simmer Sauce
Salt to taste
Honeynut squash looks like a mini butternut squash and packs in double the flavor of butternut. It’s one of my favourite squashes, sweeter and denser than butternut but still delicate. When cooked or roasted, it acquires an “umami-caramel” taste, and as its skin is much thinner than butternut you can get away with not peeling it.
Steam the kale until just tender, about 5-7 min. Keep aside. Heat oil in a skillet or dutch oven. Once hot, add the honeynut squash, a pinch of salt and cook, stirring occasionally, till browned on some edges, about 7 min.
Add Vindaloo sauce, and cook till squash is cooked through. Mix in the kale just before serving (so it remains vibrant green) and serve hot!
Note: My vindaloo does have a kick but it is not fiery hot. If you like a spicier Vindaloo add ½ tsp of crushed red chilies while sautéing the squash.