Balsamic Butternut Squash with Kale recipe

All Recipes Side Dish Vegetables Greens

Ingredients

12 ounces butternut squash - peeled, seeded, and cut into 1-inch pieces
1 small yellow onion, cut into 1/2-inch pieces
3 tablespoons balsamic vinegar, divided
1 tablespoon brown sugar
2 teaspoons vegetable oil
kosher salt and ground black pepper to taste
6 ounces kale, roughly chopped
¼ cup vegetable broth

Nutrition Info

72.5 calories
carbohydrate: 14.1 g
cholesterol: : -
fat: 1.8 g
fiber: 1.9 g
protein: 1.7 g
saturatedFat: 0.3 g
servingSize: -
sodium: 103.3 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Place squash in a bowl, add onion, 1/2 of the balsamic vinegar, brown sugar, vegetable oil, salt, and pepper and toss to coat. Spread mixture in a single layer onto a baking sheet.

  3. Bake in the preheated oven until squash is tender and golden, 30 to 40 minutes.

  4. Combine kale and broth in a heavy-bottom skillet, bring to a light simmer. Cover skillet, reduce heat, and cook until kale is tender but still bright green, about 5 minutes, drain any excess liquid. Mix kale, squash mixture, and remaining balsamic vinegar together in a serving bowl.

Recipe Yield

6 servings

Recipe Note

This is a great side dish for the holidays, with the added benefit of kale! Surprisingly tasty. Serve hot or cold.

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