Roasted squash with balsamic sauteed onions, kale, pecans, and dried cranberriesperfect for holidays.
Looking for a great holiday side?
How about a drop-dead delicious, healthy kale and squash saute that is surprisingly easy to put together?
Elise Bauer
Roast cubes of butternut squash so they get tasty caramelized edges.
Packed with flavor and color.
It’s what makes all the difference.
Elise Bauer
The sweet tartness just intensifies the flavors of the onions, squash, and kale.
Oh yeah, it’s also vegan.
It may even be paleo (if you swap out the sweetened dried cranberries with raisins).
Elise Bauer
This year this is it.
I’m making it for our Thanksgiving dinner and hope you do too!
Spread onto a lined baking sheet.
Elise Bauer
Roast in oven for 25 minutes or until the squash is cooked through and browned on the edges.
minutes into roasting the butternut squash, start on the onions.
Heat olive oil on medium high heat in a thick-bottomed 4 to 5 quart pot.
Elise Bauer
Add the sliced red onion and toss to coat.
Let cook for 7 to 8 minutes until softened.
Add the garlic and cook a minute more.
Elise Bauer
Add the balsamic vinegar and the shredded kale.
Let cook for a minute or two until the kale is just wilted (don’t overcook).
Then stir in the roasted butternut squash, the dried sweetened cranberries, and pecans.
Elise Bauer
Add salt and pepper to taste.
