Great side dish for the holidays! Roasted butternut squash cubes with sautéed balsamic onions, kale, pecans and dried cranberries.
Looking for a great vacation site? How about a mind-blowingly delicious, healthy kale and pumpkin sauté that’s surprisingly easy to put together?
Roast the diced butternut squash to give them delicious caramelized edges. While you roast the squash, prepare the onions and kale, then sauté them with balsamic vinegar. Add the squash, pecans, and cranberries at the end. Simply. Nice. Packed with flavor and color.
The balsamic vinegar? That makes the difference. The sweet acidity only intensifies the onion, pumpkin and kale flavors.
Oh yes, it’s vegan too. It can even be Paleo (if you substitute raisins for the sweetened dried cranberries).
Every year we try to come up with at least one sparkling holiday site that will delight your guests. This year is the day. I’m making it for our Thanksgiving dinner and I hope you will too!
Roasted Butternut Squash Kale Saute
Time saver: While the squash is roasting, prepare the other ingredients.
To prepare, roast the diced pumpkin and prepare the ingredients, then sauté briefly before serving.
ingredients
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4 cups 3/4 inch cube Butternut Squash (from about 1 3/4 pounds whole small butternut squash)
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1 teaspoon Extra virgin olive oil
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1 teaspoon balsamic vinegar
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1/4 teaspoon Salt
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1 prize black pepper
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2 tablespoon Extra virgin olive oil
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1 big Red onionquartered and sliced (about 2 cups sliced red onions)
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3 cloves garlicchopped (about 1 tablespoon)
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1 teaspoon balsamic vinegar
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6 cups (approx. 1 bunch) Kale, Center ribs removed and cut into 3/4 inch pieces
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1/3 Cup dried sweetened cranberries
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1/2 Cup easily broken pecans
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1/4 teaspoon Salt and pepper, taste
method
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Roasted Diced Butternut Squash:
Preheat oven to 425°F. Place diced butternut squash in a bowl and toss with olive oil, balsamic vinegar, salt and pepper. Spread on a greased baking sheet. Roast in the oven for 25 minutes or until the squash is cooked through and browned on the edges.
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Sauté onions and garlic:
Minutes after the butternut squash has roasted, start the onions. Heat olive oil in a 4- to 5-quart heavy-bottomed saucepan over medium-high heat. Add the sliced red onion and toss to coat. Cook for 7 to 8 minutes until tender. Add the garlic and cook a minute longer.
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Add balsamic vinegar and kale:
Add the balsamic vinegar and shredded kale. Stir until the kale is well blended with the onions (turning the kale with tongs helps). Cook for 1 to 2 minutes until the kale has just wilted (don’t overcook).
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Add roasted pumpkin, dried cranberries, pecans:
Then stir in the roasted butternut squash, dried sweetened cranberries, and pecans. Season with salt and pepper.
| nutritional information (per serving) | |
|---|---|
| 359 | calories |
| 19g | Fat |
| 50g | carbohydrates |
| 7g | protein |
