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 caloriescarbohydrate: 14.1 gcholesterol: : -fat: 1.8 gfiber: 1.9 gprotein: 1.7 gsaturatedFat: 0.3 gservingSize: -sodium: 103.3 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Balsamic Butternut Squash with Kale
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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.
Bake in the preheated oven until squash is tender and golden, 30 to 40 minutes.
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.