Swap Recipe: Natalie’s Butternut Squash and Kale Saag

Screen shot 2013-04-01 at 3.38.34 PMThis recipe is adapted from Dinner is Vegan‘s website.


  • 1 butternut squash
  • 3 tablespoons vegetable oil or peanut oil
  • 1 large onion, diced finely
  • 4 cloves garlic, minced
  • 1.5 teaspoons garam masala (if you don’t have this, mix together cumin, coriander, cardamom, pepper, cloves, and nutmeg–this will come close!)
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 cup broth
  • 1-inch cube fresh ginger, peeled and minced finely
  • 1 bunch of kale, washed and coarsely ripped into pieces
  • juice of 1/2 lime


  1. Roast the butternut squash by cutting it in half, scooping out the seeds, drizzling it lightly with olive oil and placing it in a 400°F oven for about 30-45 minutes.
  2. Heat the oil in a bit pot, and then saute the onions for a couple minutes, and then add in the garlic and saute that as well.  Chop up the roasted squash into bite-size pieces and then add that and cook for a bit as well.  Next, toss in the spices, salt and ginger.  Stir, and then add the broth.
  3. Keep cooking it for about 5 minutes, and then add the kale.  This recipe originally called for spinach, but by using kale instead, it keeps a bit of its crunch and adds a whole new texture to the dish.  Keep stirring and cooking for a couple minutes, then add the lime juice and you’re done.
  4. Enjoy over some rice or naan bread!


This item was part of our food swap on March 25th, 2013. This dish was swapped for:



  1. I bet that lime juice is the magic zing. Sounds tasty.

    1. Thank you! To be honest, every single time I make this recipe, I almost forget to add it at the end – but don’t worry, I always remember! 🙂

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