- 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
- 1/4 cup vegetable broth
- 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.
05/23/2018
recipepes.com
Balsamic Butternut Squash with Kale, recipe
PT15M
PT1H
5
455 calories
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