Name: Balsamic Butternut Squash with Kale
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; 0.25 cup vegetable broth

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
0.25 cup vegetable broth

Steps

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.