In a frying pan, on high heat, add 1 Tbsp butter, olive oil, cubed butternut squash, salt, pepper and chili powder, sauté until tender and golden brown. Remove from heat and set aside.
Using the same frying pan on medium to high heat, add 1 Tbsp. butter, apples, bell peppers, sauté until soft tender, add chopped kale and sauté, until wilted.
Add cooked butternut squash and gently mix all together.
Top with toasted slivered almonds, and ready to serve.