Recipe Details
Ingredients
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12ouncesbutternut squash – peeled, seeded, and cut into 1-inch pieces
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1smallyellow onion, cut into 1/2-inch pieces
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3tablespoonsbalsamic vinegar, divided
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1tablespoonbrown sugar
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2teaspoonsvegetable oil
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kosher salt and ground black pepper to taste
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6ounceskale, roughly chopped
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¼cupvegetable broth
Cooking Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Place squash into a large bowl. Add onion, 1 1/2 tablespoons vinegar, brown sugar, oil, salt, and pepper; toss to coat. Spread mixture in a single layer onto a baking sheet.
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Bake in the preheated oven until squash is tender and golden, 30 to 40 minutes. Set aside.
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Combine kale and broth in a heavy-bottom skillet over medium heat; bring to a light simmer. Cover the skillet, reduce heat, and cook until kale is tender but still bright green, about 5 minutes; drain any excess liquid.
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Mix together kale, squash mixture, and remaining 1 1/2 tablespoons vinegar in a serving bowl.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories73 | |
| % Daily Value * | |
| Total Fat 2g |
2% |
| Saturated Fat 0g |
2% |
| Sodium 103mg |
4% |
| Total Carbohydrate 14g |
5% |
| Dietary Fiber 2g |
7% |
| Total Sugars 5g |
|
| Protein 2g |
|
| Vitamin C 47mg |
234% |
| Calcium 73mg |
6% |
| Iron 1mg |
6% |
| Potassium 352mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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