Balsamic Roasted Butternut Squash and Onions with Lacinato Kale

  • 1 medium butternut squash, peeled, seeded and cut into 1/4 inch cubes
  • 1 onion, sliced thin
  • 1 large bunch lacinato kale
  • 4 Tbsp extra virgin olive oil
  • 1 Tbsp balsamic vinegar
  • Kosher salt and fresh cracked black pepper

In a large, heavy bottomed skillet, heat 2 Tbsp of the olive oil until very hot and then add the squash. Brown the squash on all sides, reducing the heat to medium. Continue to cook until the squash is tender when pierced with a knife (about 10 minutes). Add the onions and sauté until golden brown and tender (about another 5 minutes). Add the balsamic vinegar, stir and then season with salt and pepper to taste. Transfer squash and onions to a serving bowl and return the pan to the heat. Add the remaining olive oil. Remove the stems from the kale and discard them. Chop the leaves into bite sized pieces. Add them to the pan. Using tongs, turn the kale until just barely wilted (if you sauté it too long it will release all its moisture and you will have limp greens), season with salt and pepper and toss together with the squash and onions. Serve immediately.