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

Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

Nutrition Facts

73 calories; protein 1.7g; carbohydrates 14.1g; fat 1.8g; sodium 103.3mg. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/10/2017
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! Read More
(6)

Most helpful critical review

Rating: 3 stars
02/02/2020
Next time I will use baby kale and cook until tender before using. Read More
26 Ratings
  • 5 star values: 15
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/10/2017
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! Read More
(6)
Rating: 5 stars
09/12/2017
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 pasta bowl, with angel hair pasta in the bottom, then the butternut/kale mixture, and topped with shrimp that had been sauteed in butter and garlic. Yum! Read More
(6)
Rating: 4 stars
02/15/2016
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 butternut really helps the kale. My only deviation was to omit the last bit of balsamic. I don't feel the recipe suffered with this small change. I wasn't too happy about two prep dishes and a serving dish since I like to streamline during the week. I'm glad I tried the recipe and this was a change from our usual fare. Thanks for the idea. Read More
(5)
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Rating: 5 stars
02/27/2017
Great recipe. I left out the brown sugar Read More
(3)
Rating: 4 stars
03/02/2016
This recipe was pretty good. I like both kale and squash and its obviously pretty healthy. I served it with some couscous. Read More
(2)
Rating: 4 stars
02/06/2017
Even better cold the next day! Read More
(2)
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Rating: 5 stars
11/30/2016
excellent flavor!! going to be a go to dish!! Read More
(2)
Rating: 5 stars
09/06/2018
Great recipe for kale...will definitely use this again!!! Read More
(1)
Rating: 4 stars
01/04/2018
My husband is a true kale lover so this was a hit. Textures and flavors were fine. I'd only make it for kale fans though. Read More
(1)
Rating: 3 stars
02/02/2020
Next time I will use baby kale and cook until tender before using. Read More
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