This side dish is not only festive, beautiful, and healthy, it’s also very delicious too! I loved the tang the balsamic vinegar gave the roasted butternut squash. The combination of flavors and textures was a big hit with all of us. My kids ate every bite of their portion and my husband and I both thought it was excellent. This will be on our table again – soon.
How to Make a Kale Sauté with Roasted Butternut Squash, Dried Cranberries, and Pecans
Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray. Place the diced butternut squash on the baking sheet then drizzle the top with one teaspoon of olive oil. Season well with sea salt and freshly cracked pepper, to taste, then drizzle one teaspoon of balsamic vinegar on top; toss to coat evenly.
Place into the oven and roast for 8-10 minutes. Flip the butternut squash with a spatula then continue roasting, until tender, about 7-9 minutes. Remove from the oven and set aside.
Heat the remaining olive oil in a sauté pan over medium heat. Add the red onion and cook, stirring occasionally, for 10 minutes. Add the garlic, and cook, stirring constantly, for 30 seconds. Add the kale, pecan pieces, dried cranberries, and remaining balsamic vinegar, and cook, stirring constantly, for 2 minutes, or until the kale is tender. Add the roasted butternut squash back to the kale then gently toss to coat. Pour into a serving bowl then drizzle the top with balsamic glaze, if desired. Serve immediately. Enjoy.