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The Jewel Toned Veggie Side Dish We're Making On Repeat All Season Long
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Balsamic roasted butternut squash with sautéed onions, kale, pecans, and cranberries - a festive side dish.
Ingredients:
  • 4 cups 3/4-inch cubes butternut squash (from about 1 3/4 pound whole small butternut squash)
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1 pinch black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 large red onion, quartered and sliced (about 2 cups of sliced red onions)
  • 3 cloves garlic, minced (about 1 Tbsp)
  • 6 cups thinly (3/4-inch) sliced kale (center ribs removed) (from about 1 bunch of kale)
  • 1/3 cup dried sweetened cranberries
  • 1/2 cup slightly broken up pecans
  • Salt and pepper to taste
Instructions:
  • Prepare delicious roasted cubed butternut squash: Heat oven to 425°F. Coat cubed squash with olive oil, balsamic vinegar, salt, and pepper in a bowl. Transfer to a lined baking sheet. Roast for about 25 minutes until tender and golden brown.
  • Heat olive oil in a large pot over medium-high heat. Add sliced red onion and cook until softened, about 7 to 8 minutes. Stir in garlic and cook for an additional minute.
  • Incorporate balsamic and kale: Introduce the balsamic vinegar and shredded kale into the mixture, stirring until kale blends with the onions (consider using tongs to coat the kale evenly). Cook for a minute or two until the kale wilts slightly (avoid overcooking).
  • Mix in the roasted butternut squash, sweetened dried cranberries, and pecans; season with salt and pepper to your liking.

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