Roasted butternut squash with balsamic vinegar and kale is a tasty side dish for holiday dinners that can be served hot or cold.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
73 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
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.
Step 3
Bake in the preheated oven until squash is tender and golden, 30 to 40 minutes. Set aside.
Step 4
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.
Step 5
Mix together kale, squash mixture, and remaining 1 1/2 tablespoons vinegar in a serving bowl.
Ingredients
2 teaspoons vegetable oil
1 tablespoon brown sugar
kosher salt and ground black pepper to taste
3 tablespoons balsamic vinegar, divided
12 ounces butternut squash - peeled, seeded, and cut into 1-inch pieces
