Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Adapted from cooklocal.com
INGREDIENTS
1 small butternut squash
1 bunch kale or spinach, rinsed well and chopped
1/2 onion, or 2 shallots, or a few green onions, finely chopped
2 cloves of garlic, minced
Vegetable oil (olive or canola)
2 tablespoons balsamic vinegar
1/2 teaspoon salt, plus more to taste
Butter (optional)
PREPARATION
- Preheat oven to 425°F.
- Wash squash, cut in half, and scoop out seeds and stringy bits.
- Cut squash into quarters and peel, then cut into 1-inch chunks.
- Mix chunks with balsamic vinegar, 2 tablespoons vegetable oil, and salt.
- Roast for around 30 minutes or until tender, stirring occasionally, then remove from oven and set aside.
- Meanwhile, heat a large skillet to medium, and sauté onions or shallots in enough butter or oil to coat. When starting to soften, add in garlic, and sauté garlic for 2 minutes, or until garlic is fragrant and starting to color.
- Add chopped greens in small batches, stirring constantly, until they start to wilt and turn bright green.
- Add roasted squash to the greens, mix, and serve.
Serves 4. Prep time, 15 minutes; cook time, approximately 30 minutes.
Recent Comments