All Recipes Best Recipe Side Dish Vegetables Greens

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 ¼ cup vegetable broth

Nutrition Info

72.5 calories carbohydrate: 14.1 g cholesterol: : - fat: 1.8 g fiber: 1.9 g protein: 1.7 g saturatedFat: 0.3 g servingSize: - sodium: 103.3 mg sugar: 5.2 g transFat: : - unsaturatedFat: : -

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 onto 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.

6 servings

This is a great side dish for the holidays, with the added benefit of kale! Surprisingly tasty. Serve hot or cold.