Ingredients50 m servings 72 cals
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- Bake in the preheated oven until squash is tender and golden, 30 to 40 minutes.
- 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: 72 calories; 1.8 g fat; 14.1 g carbohydrates; 1.7 g protein; 0 mg cholesterol; 103 mg sodium. Full nutrition
ReviewsRead all reviews 9
I prepared all ingredients except the Kale ahead of time, thenwhile wilting the Kale, heated everything else up with it. worked very well and tasted delish!
I love butternut squash, but kale, not so much. I know it's good for me, but I need help. This recipe is a good way to get some kale into your family's diet. It is a colorful dish, and the bu...
This recipe was pretty good. I like both kale and squash, and its obviously pretty healthy. I served it with some couscous.
To save time and have fewer dishes, I cooked the squash in the skillet with a bit of broth, covered for 15 minutes. Then I continued with the rest of the recipe. I served this as a layered pas...