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

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.

Source link

Exit mobile version