Description
This is a great side dish for the holidays, with the added benefit of kale! Surprisingly tasty. Serve hot or cold.
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
- ΒΌ cup vegetable broth
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place squash into a large bowl. Add onion
- 1 1/2 tablespoons vinegar
- brown sugar
- oil
- salt
- and pepper; 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. Set aside.
- Combine kale and broth in a heavy-bottom skillet over medium heat; bring to a light simmer. Cover the skillet
- reduce heat
- and cook until kale is tender but still bright green
- about 5 minutes; drain any excess liquid.
- Mix together kale
- squash mixture
- and remaining 1 1/2 tablespoons vinegar in a serving bowl.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 6