Balsamic Butternut Squash with Kale

This is a great side dish for the holidays, with the added benefit of kale! Surprisingly tasty. Serve hot or cold.

Step: 1

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

Step: 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.

Step: 3

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

Step: 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.

Per Serving: 73 calories; protein 1.7g; carbohydrates 14.1g; fat 1.8g; sodium 103.3mg.

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