Balsamic Butternut Squash with Kale

Name: Balsamic Butternut Squash with Kale
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
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

4.5

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Prep Time: 15 minutes

Cook Time: 35 minutes

Total: 50 minutes

Servings: 6

Cost: $3.46 /serving

Author : Danielle Walquist Lynch

Ingredients

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12 ounces butternut squash - peeled, seeded, and cut into 1-inch pieces1 small yellow onion, cut into 1/2-inch pieces3 tablespoons balsamic vinegar, divided1 tablespoon brown sugar2 teaspoons vegetable oilkosher salt and ground black pepper to taste6 ounces kale, roughly chopped¼ cup vegetable broth

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Instructions

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Step 1

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

Step 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.

Step 3

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

Step 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.