Butternut Squash, Kale and Kalamata Olive Stir Fry

In this picture, the “Butternut Squash, Kale and Black Olive-Masala Stir Fy” serves as the bed for Cipolline in Agrodulce with Polenta (click for recipe).

And as always, I offer this easy and rewarding recipe for making homemade ghee. Once you try it, you will be addicted to the flavor! If you’re pinched for time, buy it online or at your local health food store.
On the subject of olives, I find that fresh(er) olives from the olive bar taste much better than those in a can. But don’t fret! It’s often easier and more affordable to use canned olives, and I do so often as long as the can contains one ingredient: olives. Black olives will do if they are not Kalamata.


  • 3 tablespoons ghee or olive oil
  • 4 cups 1/2-inch cubed butternut squash
  • 2.5 tablespoons minced garlic
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup (sub with honey)
  • 1 teaspoon garam masala
  • 4 cups coarsely shredded kale leaves
  • 1/3 cup coarsely chopped black kalamata olives
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper


  1. In a large saucepan, heat the ghee or olive oil over medium-high.
  2. Add the squash, toss and sauté for about 5 minutes, covered.
  3. Add the garlic, apple cider vinegar and garam masala. Stir and cover with a lid. Let the squash simmer for about 10-15 minutes, stirring occasionally until it becomes tender and caramelized. (The smaller the pieces, the faster it will cook).
  4. When the squash is cooked, add the kale and olives. Stir and cover again for about 5 minutes, until the kale wilts. When the kale is fully wilted, add the salt and pepper. Stir once more and remove from the heat to serve.


Allergens: dairy