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This is a great butternut squash side dish for the holidays, with the added benefit of kale! It’s surprisingly tasty and can be served 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
Directions
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 73 | |
| % Daily Value * | |
| Total Fat2g | 2% |
| Saturated Fat0g | 2% |
| Sodium103mg | 4% |
| Total Carbohydrate14g | 5% |
| Dietary Fiber2g | 7% |
| Total Sugars5g | |
| Protein2g | |
| Vitamin C47mg | 234% |
| Calcium73mg | 6% |
| Iron1mg | 6% |
| Potassium352mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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