BUTTERNUT SQUASH KALE RECIPES

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BALSAMIC BUTTERNUT SQUASH WITH KALE RECIPE | ALLRECIPES



Balsamic Butternut Squash with Kale Recipe | Allrecipes image

This is a great side dish for the holidays, with the added benefit of kale! Surprisingly tasty. Serve hot or cold.

Provided by Danielle Walquist Lynch

Categories     Side Dish    Vegetables    Greens

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 8

12 ounces butternut squash - peeled, seeded, and cut into 1-inch pieces
1 small yellow onion, cut into 1/2-inch pieces
3 tablespoons balsamic vinegar, divided
1 tablespoon brown sugar
2 teaspoons vegetable oil
kosher salt and ground black pepper to taste
6 ounces kale, roughly chopped
¼ cup vegetable broth

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place squash in a bowl; add onion, 1/2 of the balsamic vinegar, brown sugar, vegetable oil, salt, and pepper and toss to coat. Spread mixture in a single layer onto a baking sheet.
  • Bake in the preheated oven until squash is tender and golden, 30 to 40 minutes.
  • Combine kale and broth in a heavy-bottom skillet; bring to a light simmer. Cover skillet, reduce heat, and cook until kale is tender but still bright green, about 5 minutes; drain any excess liquid. Mix kale, squash mixture, and remaining balsamic vinegar together in a serving bowl.

Nutrition Facts : Calories 72.5 calories, CarbohydrateContent 14.1 g, FatContent 1.8 g, FiberContent 1.9 g, ProteinContent 1.7 g, SaturatedFatContent 0.3 g, SodiumContent 103.3 mg, SugarContent 5.2 g

BUTTERNUT SQUASH AND KALE - THE PIONEER WOMAN



Butternut Squash and Kale - The Pioneer Woman image

This is one of my absolute favorite veggie combinations, and it doesn’t matter how much of it I make…it disappears before I can say “Butternut Squash

Provided by Ree Drummond

Categories     main dish    side dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 7

1/2 whole Butternut Squash; Peeled, Seeded And Cubed
2 tbsp. Butter
1 tbsp. Olive Oil
1/2 tsp. Kosher Salt
Black Pepper To Taste
1/4 tsp. Chili Powder (more To Taste)
1 bunch Kale, Leaves Torn, Stalks Discarded

Steps:

  • Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together.Serve as a side dish with chicken or beef, as a main veggie dish, or as a filling for quesadillas or sandwiches.

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