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| Balsamic Butternut Squash with Kale |
"This is a remarkable side dish for the vacations, with the added gain of kale! Surprisingly tasty. Serve hot or bloodless."
Ingredients :
- 12 ounces butternut squash - peeled, seeded, and cut into 1-inch pieces
- 1 small yellow onion, cut into half of-inch pieces
- three tablespoons balsamic vinegar, divided
- 1 tablespoon brown sugar
- 2 teaspoons vegetable oil
- kosher salt and ground black pepper to taste
- 6 ounces kale, kind of chopped
- 1/4 cup vegetable broth
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 50M |
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- Preheat oven to four hundred tiers F (200 levels C).
- Place squash in a bowl; add onion, half of the balsamic vinegar, brown sugar, vegetable oil, salt, and pepper and toss to coat. Spread combination in a single layer onto a baking sheet.
- Bake within the preheated oven till squash is soft and golden, 30 to 40 mins.
- Combine kale and broth in a heavy-bottom skillet; carry to a light simmer. Cover skillet, lessen warmness, and prepare dinner until kale is soft however still brilliant inexperienced, about 5 mins; drain any extra liquid. Mix kale, squash mixture, and ultimate balsamic vinegar collectively in a serving bowl.
Notes :
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