A sweet, spicy, and flavorful guacamole that tastes like summer. It tastes fantastic with tortilla chips, but it also goes well with grilled chicken or fish.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Ingredients
- 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
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place squash into a large bowl. Add onion, 1 1/2 tablespoons vinegar, brown sugar, oil, salt, and pepper; 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. Set aside.
- Combine kale and broth in a heavy-bottom skillet over medium heat; bring to a light simmer. Cover the skillet, reduce heat, and cook until kale is tender but still bright green, about 5 minutes; drain any excess liquid.
- Mix together kale, squash mixture, and remaining 1 1/2 tablespoons vinegar in a serving bowl.
Reviews
Delicious! The flavors come together with an unexpected warm complexity; a satisfying blend of acid and fat combined with very mildly sweet butternut squash and tender Kale. The recipe is very easy to follow once the butternut squash is prepared. This will be a staple fall side dish. Thanks!
If you want to tenderize kale, mix some oil, lemon juice, and sea salt and massage into the leaves.
I added rotisserie chicken. Yum!
I really enjoyed this! I cut the squash in about 1/2 inch cubes, so they were done in just 10 minutes or so. I didn’t add the extra balsamic at the end, but I did make sure to use a spatula to get the balsamic from the roasting pan. I served this on a packet of organic quinoa and brown rice with garlic which complemented it very nicely, and sprinkled shredded parmesan cheese on top. I’ll definitely be making this again!
Even better than I expected! This is delicious exactly as written.
Love it! I didn’t have 6 oz of kale. I’m assuming its 6 ounces by weight and not volume because the recipes didn’t specify. Tastes so good! I’ve been eating small amounts every day. I’m being careful because I think kale could be a little overwhelming to my digestive tract. I would prefer to gobble it all up.
loved this recipe! could use it as a side or a main dish
Next time I will use baby kale and cook until tender before using.
Delicious ! Made just as written.
I doubled the recipe to take to a potluck dinner party. It was a hit. I will definitely make again.
Great way to choke down kale. I simplified it by sautéing the squash and onion in 1tlbsp. of oil just until the onion were translucent, then I added the balsamic and broth, covered it and simmered it until the squash was easily penetrated with a toothpick. Then I added the kale covered and simmered about five minutes. If you want the kale softer, just simmer it longer, but too long and the squash gets too soft.
I made it last night. A double batch because my ingredients were just the right weights. We had friends over for dinner I heard from 3 of the 5 they don’t like kale. Funny how much they ate of it. So I’d say it’s a good recipe to use on non kale eaters. I personally think I’d enjoy it with almost any meal, or even as a main course. I did not change anything as I usually follow a recipe and maybe alter later. This needs no altering. ????????????????
Great recipe for kale…will definitely use this again!!!
This was very good, but my squash turned out a bit mushy.
My husband is a true kale lover, so this was a hit. Textures and flavors were fine. I’d only make it for kale fans, though.
I prepared all ingredients except the Kale ahead of time, thenwhile wilting the Kale, heated everything else up with it. worked very well and tasted delish!
To save time and have fewer dishes, I cooked the squash in the skillet with a bit of broth, covered for 15 minutes. Then I continued with the rest of the recipe. I served this as a layered pasta bowl, with angel hair pasta in the bottom, then the butternut/kale mixture, and topped with shrimp that had been sauteed in butter and garlic. Yum!
Great recipe. I left out the brown sugar
Even better cold the next day!
excellent flavor!! going to be a go to dish!!
This recipe was pretty good. I like both kale and squash, and its obviously pretty healthy. I served it with some couscous.