From thePioneerwoman.com

This is more or less a base recipe, which I will probably re-run a few more times this year.  She uses this dish as a filling for sandwiches, quesadillas, or part of a pasta dish.  I personally would add pinto or black beans to this and serve with rice as a complete meal.  Lots of options and she has loads of them listed on her website.  If you are needing some inspiration check it out:  http://thepioneerwoman.com/cooking/2014/11/butternut-squash-and-kale/#recipe-form-326449

1/2 whole Butternut Squash, peeled, seeded and cubed
2 TB Butter
1 TB Olive Oil
1/2 tsp Kosher Salt
Black Pepper to taste
1/4 tsp chili Powder (more to taste)
1 bag Kale Stir Fry, leaves torn, chop up stems small and use

Heat 1 TB butter and olive oil in a large skillet over high heat.  Add squash and sprinkle with salt, pepper, and chili powder.  Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart).  Remove to a plate and set aside.  In the same skillet, melt 1 TB of butter and over medium-high heat and add in the kale.  Toss it around with tongs and cook it for 3 to 4 minutes.  Add in the cooked squash and gently toss together.