The Jewel Toned Veggie Side Dish We're Making On Repeat All Season Long
Ingredients
- 4 cups butternut squash
- 1 teaspoon extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon salt
- 1 pinch black pepper
- 2 tablespoons extra virgin olive oil
- 1 large red onion
- 3 cloves garlic
- 1 teaspoon balsamic vinegar
- 6 cups kale,
- 1/3 cup dried sweetened cranberries
- 1/2 cup pecans
- 1/4to taste teaspoon saltpepper
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Instructions
- Place cubed butternut squash in a bowl and toss with olive oil, balsamic vinegar, salt and pepper. Spread onto a lined baking sheet. Roast in oven for 25 minutes or until the squash is cooked through and browned on the edges.
- minutes into roasting the butternut squash, start on the onions. Heat olive oil on medium high heat in a thick-bottomed 4 to 5 quart pot. Add the sliced red onion and toss to coat. Let cook for 7 to 8 minutes until softened. Add the garlic and cook a minute more.
- Add the balsamic vinegar and the shredded kale. Stir until the kale is mixed well with the onions (it helps to use tongs to turn over the kale). Let cook for a minute or two until the kale is just wilted (don't overcook).
- Then stir in the roasted butternut squash, the dried sweetened cranberries, and pecans. Add salt and pepper to taste.
Source
Original recipe: View Original