Roasted Butternut Squash Kale Sauté
Looking for a great holiday side? How about a drop dead delicious, healthy kale and squash sauté that is surprisingly easy to put together?
Roast cubes of butternut squash so they get tasty caramelized edges. While roasting the squash, prep the onions and kale and then sauté them with balsamic vinegar, adding the squash, pecans, and cranberries at the end. Simple. Beautiful. Packed with flavor and color.
Oh yeah, it’s also vegan. It may even be paleo (if you swap out the sweetened dried cranberries with raisins).
Every year we try to come up with at least one sparkling holiday side that will wow your guests. This year this is it. I’m making it for our Thanksgiving dinner and hope you do too!
Roasted Butternut Squash Kale Sauté Recipe
Time saver: while the squash is roasting, prep the other ingredients.
To make ahead, roast the cubed squash and prep the ingredients, then do a quick sauté before serving.
INGREDIENTS
- 4 cups 3/4-inch cubes of butternut squash (from about 1 3/4 pound whole small butternut squash)
- 1 teaspoon olive oil
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon salt
- Sprinkling of black pepper
- 2 Tbsp olive oil
- 1 large red onion, quartered and sliced (about 2 cups of sliced red onions)
- 3 cloves garlic, minced (about 1 Tbsp)
- 1 teaspoon balsamic vinegar
- 6 cups thinly (3/4-inch) sliced kale (center ribs removed) (from about 1 bunch of kale)
- 1/3 cup dried sweetened cranberries
- 1/2 cup slightly broken up pecans
- Salt and pepper to taste
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