Roasted Butternut Squash and Kale

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