Squash Recipe « Balsamic Butternut Squash with Kale

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

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

Cooking Directions

1. Preheat oven to 400 degrees F (200 degrees C).
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.
3. Bake in the preheated oven until squash is tender and golden, 30 to 40 minutes.
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.

Nutrition Facts

• calories72.5
• carbohydrateContent14.1 g
• fatContent1.8 g
• fiberContent1.9 g
• proteinContent1.7 g
• saturatedFatContent0.3 g
• sodiumContent103.3 mg
• sugarContent5.2 g