Thanksgiving is just a few days away but are you ready? The turkey and all of the traditional sides might be set but what about adding a healthy and colorful dish to the table? My new go-to dish and one that I will be serving is this kale and butternut squash dish courtesy of Simply Recipes. Because it is only lightly sautéed, the kale remains bright and crisp while the butternut squash adds color and a sweet flavor to the dish. And when you add in cranberries and pecans, this side dish practically becomes a meal unto itself.
It is so good that even the non-kale eaters amongst you will love it. And it will be a dish that you make over and over again long after the Thanksgiving leftovers have been eaten.
BUTTERNUT SQUASH & KALE SAUTE
4 cups 3/4-inch cubes of butternut squash
2 tablespoons plus 1 teaspoon olive oil
2 teaspoons balsamic vinegar, divided
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups sliced red onion
1 tablespoon minced garlic
6 cups thinly sliced kale
1/3 cup dried sweetened cranberries
1/2 cup slightly broken up pecans
Salt and pepper