Balsamic Butternut Squash with Kale


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.

Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins


  • 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


  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.

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
Vitamin C 47mg 234%
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.

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