Roasted butternut squash with balsamic vinegar and kale is a tasty side dish for holiday dinners; serve hot or cold.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
73 Calories
Recipe Instructions
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.
Ingredients
2 teaspoons vegetable oil
1 tablespoon brown sugar
¼ cup vegetable broth
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
