Get ready to transform your ordinary vegetable side dish into a culinary masterpiece that will have everyone at your table begging for seconds! This Balsamic Butternut Squash with Kale recipe is not just a meal, it's an experience that marries the sweet caramelization of roasted squash with the tangy punch of balsamic vinegar and the crisp, earthy notes of kale. Perfect for those seeking a restaurant-quality dish that's surprisingly simple to prepare, this recipe will elevate your home cooking game and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 butternut squash, peeled and cubed
- 2 cups kale, chopped
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the butternut squash by peeling the skin completely using a sharp vegetable peeler. Cut the squash in half lengthwise, remove the seeds, and then cube the flesh into roughly 1-inch uniform pieces to ensure even roasting.
- In a large mixing bowl, toss the cubed butternut squash with olive oil, ensuring each piece is evenly coated. Season generously with salt and freshly ground black pepper.
- Spread the seasoned butternut squash cubes in a single layer on the prepared baking sheet. Make sure the pieces are not overcrowded to allow proper caramelization and roasting.
- Roast the squash in the preheated oven for approximately 20-25 minutes, turning the pieces halfway through cooking to ensure even browning and prevent burning.
- While the squash is roasting, wash and thoroughly dry the kale. Remove the tough stems and chop the leaves into bite-sized pieces.
- When the squash is almost done and has developed golden-brown edges, remove the baking sheet from the oven and immediately drizzle balsamic vinegar over the hot squash. Toss gently to coat and allow the vinegar to caramelize.
- Add the chopped kale to the baking sheet and return to the oven for an additional 3-5 minutes, just until the kale begins to crisp at the edges but remains vibrant green.
- Remove from the oven and transfer to a serving dish. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately while warm, allowing the flavors of roasted squash, tangy balsamic, and crisp kale to complement each other.
Tips
- Choose uniform cube sizes: Cut your butternut squash into consistent 1-inch pieces to ensure even roasting and caramelization.
- Don't overcrowd the baking sheet: Give your vegetables breathing room to roast properly, preventing steaming and promoting beautiful golden edges.
- High heat is key: Roasting at 425°F creates those irresistible caramelized edges and brings out the natural sweetness of the squash.
- Balsamic timing matters: Add the balsamic vinegar towards the end of roasting to prevent burning and create a beautiful glaze.
- Watch your kale: Add kale in the last 3-5 minutes to prevent burning while creating delightful crispy edges.
- Fresh is best: Use fresh, high-quality balsamic vinegar for the most robust flavor.
- Serve immediately: This dish is best enjoyed hot, right out of the oven when the flavors are most vibrant.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
