Name: Balsamic Butternut Squash with Kale
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
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; 0.25 cup vegetable broth

Balsamic Butternut Squash with Kale

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Savory roasted butternut squash tossed in tangy balsamic, paired with vibrant kale - perfect for any holiday feast, whether served warm or chilled.

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
0.25 cup vegetable broth

Instructions:

Preheat the oven to 400°F (200°C) to ensure the perfect cooking temperature.
In a large bowl, combine squash, onion, 1 1/2 tablespoons vinegar, brown sugar, oil, salt, and pepper. Toss well to coat. Spread the mixture evenly on a baking sheet.
Roast in the preheated oven until the squash is tender and golden, about 30-40 minutes. Let it cool.
In a heavy-bottom skillet, gently simmer kale with broth until tender yet vibrant, about 5 minutes. Cover, reduce heat, and remove any extra liquid before serving.
Combine the kale, squash mixture, and 1 1/2 tablespoons of vinegar in a serving bowl.

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