I have never met a green I didn’t like, however I was late to the kale train. But now I love it so much, I try to find ways to incorporate it into dishes. There is a simple trick to tone down the bitterness- a quick massage. Just throw your kale into a bowl and squeeze.
Be careful when cutting the butternut squash. Some people like to microwave it a minute or two before slicing to make it easier. I just try to break it down into smaller sections before I remove the skin.
The dried cranberries are extra and not originally part of this recipe. However, I have come to love the nice burst of sweetness and edited the recipe to include them. I also love to throw them in the pan when I am roasting brussel sprouts.
1 butternut squash, cut into small cubes
8 oz chopped kale (1/2 bag)
1 red onion, sliced
3 garlic cloves, chopped
2 tbsp balsamic vinegar
1/3 cup dried cranberries
Olive oil
Salt and pepper
Roasted Butternut Squash and Kale
Description
This dish is absolutely beautiful plated on a white platter. Perfect for a fall dinner party or just a cold night in.
Ingredients
Instructions
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Preheat oven to 400 degrees.
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Toss the butternut squash with 2 tbsp olive oil, salt and pepper.
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Roast for 30 minutes at 400 degrees. Set aside.
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In a pan, heat olive oil.
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Saute the red onions for 2-3 minutes.
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Add the garlic for 1 minute.
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Add the balsamic vinegar.
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Toss in the kale and cranberries and cook for 1-2 minutes, until just wilted.
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Add salt and pepper.
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Toss in roasted butternut squash.
