Balsalmic Kale And Squash Saute Recipes

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BALSAMIC BUTTERNUT SQUASH WITH KALE



Balsamic Butternut Squash with Kale 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

Time 50m

Yield 6

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, Carbohydrate 14.1 g, Fat 1.8 g, Fiber 1.9 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 103.3 mg, Sugar 5.2 g

BALSALMIC KALE AND SQUASH SAUTE



Balsalmic Kale and Squash Saute image

Make and share this Balsalmic Kale and Squash Saute recipe from Food.com.

Provided by CP Camper

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 sweet onion, sliced
1 bunch red or green kale
1 cup vegetable broth (or cube bullion with 1 cup water)
3 cups squash, sliced 1/4-inch
2 roma tomatoes, sliced
1 1/2 tablespoons balsamic vinegar
1 tablespoon sugar
2 tablespoons olive oil

Steps:

  • Bring Olive Oil to med heat in Saute Pan and add onion. Cook until slightly translucent and add sugar. Stir until the onion is well caramelized and add balsamic and stir until evaporated.
  • Strip Kale of main ribs and any substantial axial ribs. Slice into 1 inch ribbons and add to onions. Reduce heat cover and allow to wilt slightly (about 10 minutes). Add tomatoes and squash and stir to coat. Cook until squash has slightly softened, add broth and cover on med-low heat for 10 to 15 minutes stirring occasionally. Broth should be almost totally absorbed.

Nutrition Facts : Calories 88.3, Fat 4.9, SaturatedFat 0.7, Sodium 18.3, Carbohydrate 10.5, Fiber 1.9, Sugar 5.3, Protein 2.2

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