balsamic butternut squash with kale

Ingredients

• Servings: 6
• 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
• 1/4 cup vegetable broth

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c).
• 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 a baking sheet.
• bake in the preheated oven until squash is tender and golden, 30 to 40 minutes.
• 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.