Sautéed Kale and Roasted Butternut Squash

Sautéed Kale and Roasted Butternut Squash is a simple yet flavorful side dish that is perfect for fall and winter. The kale is wilted until tender, while the butternut squash is roasted until caramelized. The two are then combined with a simple vinaigrette to create a dish that is both healthy and delicious.

The inspiration for this recipe came to me on a cold winter night. I was craving something warm and comforting, but I didn't want anything too heavy. I had some kale and butternut squash in my fridge, and I thought that they would make a great combination. I sautéed the kale with some onions and garlic, and then I roasted the butternut squash with some olive oil, salt, and pepper. Once the squash was tender, I combined it with the kale and added a simple vinaigrette. The result was a dish that was both flavorful and satisfying.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 bunch kale (stems removed, leaves chopped)
• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast in preheated oven for 20-25 minutes or until tender.
3. While squash is roasting, heat olive oil in a large skillet over medium heat.
4. Add onion and cook for 5 minutes or until softened.
5. Add garlic and cook for 1 minute more.
6. Add kale and cook, stirring occasionally, until wilted.
7. Add roasted butternut squash, vegetable broth, salt, and pepper. Stir well and cook for 5 minutes more or until heated through.
8. Serve warm.

Why It Works

• The kale is wilted until tender, which makes it more digestible and easier to chew.
• The butternut squash is roasted until caramelized, which brings out its natural sweetness.
• The vinaigrette adds a touch of acidity and brightness to the dish.