Name: Balsamic Butternut Squash with Kale
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Butternut squash - peeled, seeded, and cut into 1-inch pieces - 12 ounces; Yellow onion, cut into 1/2-inch pieces - 1 small; Balsamic vinegar, divided - 3 tablespoons; Brown sugar - 1 tablespoon; Vegetable oil - 2 teaspoons; Kosher salt and ground black pepper to taste - 2 teaspoons; Kale, roughly chopped - 6 ounces; Vegetable broth - ¼ cup

Ingredients for - Balsamic Butternut Squash with Kale

1. Butternut squash - peeled, seeded, and cut into 1-inch pieces 12 ounces

2. Yellow onion, cut into 1/2-inch pieces 1 small

3. Balsamic vinegar, divided 3 tablespoons

4. Brown sugar 1 tablespoon

5. Vegetable oil 2 teaspoons

6. Kosher salt and ground black pepper to taste 2 teaspoons

7. Kale, roughly chopped 6 ounces

8. Vegetable broth ¼ cup

How to cook deliciously - Balsamic Butternut Squash with Kale

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C).

2 . Stage

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.

3 . Stage

Bake in the preheated oven until squash is tender and golden, 30 to 40 minutes. Set aside.

4 . Stage

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.

5 . Stage

Mix together kale, squash mixture, and remaining 1 1/2 tablespoons vinegar in a serving bowl.