Roasted Butternut Squash Kale Sauté Recipe
Looking for something a little fun and different for your holiday sides this year? Look no further. This recipe is the perfect seasonal concoction that blends butternut squash and kale into a perfectly delicious dish.
Instructions
Time saver: while the squash is roasting, prep the other ingredients.
To make ahead, roast the cubed squash and prep the ingredients, then do a quick sauté before serving.
Ingredients
- 4 cups 3/4-inch cubes of butternut squash (from about 1 3/4 pound whole small butternut squash)
- 1 teaspoon olive oil
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon salt
- Sprinkling of black pepper
- 2 Tbsp olive oil
- 1 large red onion, quartered and sliced (about 2 cups of sliced red onions)
- 3 cloves garlic, minced (about 1 Tbsp)
- 1 teaspoon balsamic vinegar
- 6 cups thinly (3/4-inch) sliced kale (center ribs removed) (from about 1 bunch of kale)
- 1/3 cup dried sweetened cranberries
- 1/2 cup slightly broken up pecans
- Salt and pepper to taste
Method
1 Preheat oven to 425°F. Place cubed butternut squash in a bowl and toss with olive oil, balsamic vinegar, salt and pepper. Spread out onto a lined baking sheet. Roast in oven for 25 minutes or until the squash is cooked through and browned on the edges.
2 15 minutes into roasting the butternut squash, start on the onions. Heat olive oil on medium high heat in a thick-bottomed 4 to 5 quart pot. Add the sliced red onion and toss to coat. Let cook for 7 to 8 minutes until softened. Add the garlic and cook a minute more.
3 Add the balsamic vinegar and the shredded kale. Stir until the kale is mixed well with the onions (it helps to use tongs to turn over the kale). Let cook for a minute or two until the kale is just wilted (don’t overcook).
Then stir in the roasted butternut squash, the dried sweetened cranberries, and pecans. Add salt and pepper to taste.