Balsamic Butternut Squash with Kale

4.6
(28)
23 Reviews
6 Photos

This is a great butternut squash side dish for the holidays, with the added benefit of kale! It's surprisingly tasty and can be served hot or cold.

Submitted by Danielle Walquist Lynch
Updated on November 24, 2024
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Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

  • 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

  • ¼ cup vegetable broth

Directions

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

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

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

60 home cooks made it!

Nutrition Facts (per serving)

73 Calories
2g Fat
14g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 73
% Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 2%
Sodium 103mg 4%
Total Carbohydrate 14g 5%
Dietary Fiber 2g 7%
Total Sugars 5g
Protein 2g 3%
Vitamin C 47mg 52%
Calcium 73mg 6%
Iron 1mg 6%
Potassium 352mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.