2cupscurly kale, chopped, with tough stems removed
Fine sea salt
Freshly ground black pepper, to taste
Warm the olive oil in a large Dutch oven over medium-low heat, and sauté the onion until it starts to soften, about 5 minutes.
While the onion is cooking, cut the "bulb" end of the squash off (where the seeds are found) and set it aside. You are going to spiralize the long part of the squash, as pictured above, so when shopping make sure you select a butternut squash that is on the longer side so you get the most noodles possible. Run the peeled squash through your spiralizer to create spaghetti-like "noodles," and set them aside for a moment. If you'd like to include the remaining bulb-part of the squash in this dish, cube it and set it aside with the noodles at this point, too. (I saved mine to roast later.)
Once the onion is soft, add in the garlic and mushrooms, and sauté for another 5 minutes. Add in the butternut squash noodles, kale, 2 tablespoons of water, and 1/2 teaspoon of fine sea salt and then cover the pot to let the vegetables cook until tender, about 10 minutes. (Increase the heat to medium if the water doesn't start simmering as soon as it hits the pan-- you want the veggies to steam while covered.) Stir occasionally to make sure the noodles aren't sticking to the bottom of the pan.
Once tender, season with additional salt, if desired, and freshly ground black pepper and serve warm. Enjoy!