Roasted Butternut Squash Kale...Roasted Butternut Squash Kale Sauté

Need a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish? Roasted Butternut Squash Kale Sauté could be an amazing recipe to try. One serving contains 301 calories, 6g of protein, and 19g of fat. For $1.53 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 4. 132 people were glad they tried this recipe. It is brought to you by Simply Recipes. From preparation to the plate, this recipe takes about 50 minutes. Head to the store and pick up slightly broken up pecans, extra virgin olive oil, balsamic vinegar, and a few other things to make it today. With a spoonacular score of 100%, this dish is amazing. Similar recipes are Roasted Butternut Squash Kale Sauté, Kale Sauté with Roasted Butternut Squash, Dried Cranberries, and Pecans, and Roasted Pork Chops And Butternut Squash With Kale.

Ingredients

Cooking Instructions

1. 01

   Roast cubed butternut squash: Preheat oven to 425°F.

2. 02

   Place cubed butternut squash in a bowl and toss with olive oil, balsamic vinegar, salt and pepper.

3. 03

   Spread out onto a lined baking sheet. Roast in oven for 25 minutes or until the squash is cooked through and browned on the edges.

4. 04

   Sauté onions and garlic: 15 minutes into roasting the butternut squash, start on the onions.

5. 05

   Heat olive oil on medium high heat in a thick-bottomed 4 to 5 quart pot.

6. 06

   Add the sliced red onion and toss to coat.

7. 07

   Let cook for 7 to 8 minutes until softened.

8. 08

   Add the garlic and cook a minute more.

9. 09

   Add balsamic and kale: 

10. 10

    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).

11. 11

    Let cook for a minute or two until the kale is just wilted (don't overcook).

12. 12

    Add roasted squash, dried cranberries, pecans: Then stir in the roasted butternut squash, the dried sweetened cranberries, and pecans.

13. 13

    Add salt and pepper to taste.