Balsamic Butternut Squash with Kale Recipe

  • 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
  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.