Roasted Balsamic Butternut Squash with Kale: A Delicious and Healthy Fall Recipe

Fall is the perfect time for cozy, comforting, and nutritious meals, and this roasted balsamic butternut squash with kale recipe checks all the boxes. The sweetness of the butternut squash beautifully complements the slightly bitter kale, all brought together by the tangy-sweet balsamic glaze. This dish is packed with vitamins, minerals, and fiber, making it a healthy and satisfying meal or side dish.

## Why You’ll Love This Recipe

* **Flavorful:** The combination of sweet, savory, and tangy flavors is simply irresistible.
* **Healthy:** Butternut squash and kale are nutritional powerhouses, loaded with vitamins, antioxidants, and fiber.
* **Easy to Make:** This recipe requires minimal prep time and is straightforward to follow.
* **Versatile:** Enjoy it as a main course, a side dish, or even as a topping for salads or grain bowls.
* **Perfect for Fall:** The warm, comforting flavors are ideal for the cooler months.

## Ingredients You’ll Need

* **Butternut Squash:** Choose a firm, heavy squash with a deep orange color. This indicates ripeness and sweetness.
* **Kale:** I prefer Tuscan (Lacinato) kale for its tender texture and slightly milder flavor, but curly kale also works well. Make sure to remove the tough stems.
* **Balsamic Vinegar:** Use a good quality balsamic vinegar for the best flavor. The flavor should be rich and slightly sweet.
* **Olive Oil:** Extra virgin olive oil adds richness and helps the vegetables roast beautifully.
* **Maple Syrup (optional):** A touch of maple syrup enhances the sweetness of the butternut squash and complements the balsamic vinegar. This is optional, you can omit it if desired.
* **Garlic:** Fresh garlic adds a pungent, savory note.
* **Dried Thyme:** This herb adds a warm, earthy flavor. Other herbs like rosemary or sage would also be great.
* **Red Pepper Flakes (optional):** Add a pinch of red pepper flakes for a touch of heat.
* **Salt and Pepper:** To taste.
* **Optional Toppings:** Toasted pumpkin seeds, pecans, or crumbled goat cheese for added texture and flavor.

## Ingredient Measurements

* 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
* 1 bunch kale (about 8 ounces), stems removed and chopped
* 3 tablespoons olive oil, divided
* 2 tablespoons balsamic vinegar
* 1 tablespoon maple syrup (optional)
* 2 cloves garlic, minced
* 1 teaspoon dried thyme
* 1/4 teaspoon red pepper flakes (optional)
* Salt and pepper to taste
* Optional toppings: Toasted pumpkin seeds, pecans, or crumbled goat cheese

## Equipment Needed

* Large baking sheet
* Parchment paper (optional, for easy cleanup)
* Large bowl
* Small bowl or jar for the balsamic glaze
* Vegetable peeler
* Sharp knife
* Cutting board

## Step-by-Step Instructions

### Step 1: Prepare the Butternut Squash

1. **Preheat oven:** Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup (optional). Parchment paper ensures that the squash doesn’t stick and makes cleanup easier.
2. **Peel and seed the squash:** Carefully peel the butternut squash using a vegetable peeler. Cut the squash in half lengthwise and scoop out the seeds. I find that using a spoon or ice cream scoop works well to remove the seeds and stringy fibers.
3. **Cube the squash:** Cut the squash into 1-inch cubes. Try to make the cubes relatively uniform in size so they cook evenly.

### Step 2: Prepare the Kale

1. **Wash and dry the kale:** Thoroughly wash the kale to remove any dirt or grit. Dry the kale well using a salad spinner or pat it dry with paper towels. Excess moisture can prevent the kale from roasting properly.
2. **Remove the stems:** Remove the tough stems from the kale leaves. You can do this by running a knife along each side of the stem or by tearing the leaves away from the stem.
3. **Chop the kale:** Chop the kale into bite-sized pieces.

### Step 3: Make the Balsamic Glaze

1. **Combine ingredients:** In a small bowl or jar, whisk together the balsamic vinegar, maple syrup (if using), minced garlic, dried thyme, red pepper flakes (if using), salt, and pepper. If you are using a jar, you can simply close the lid and shake vigorously to combine.
2. **Taste and adjust:** Taste the glaze and adjust the seasonings as needed. You may want to add a little more maple syrup for sweetness or red pepper flakes for heat.

### Step 4: Roast the Butternut Squash and Kale

1. **Toss the butternut squash:** In a large bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Make sure the squash is evenly coated with oil and seasonings.
2. **Spread on baking sheet:** Spread the butternut squash in a single layer on the prepared baking sheet. Avoid overcrowding the baking sheet, as this can cause the squash to steam instead of roast.
3. **Roast the squash:** Roast the butternut squash for 20-25 minutes, or until it is tender and slightly caramelized, flipping halfway through. Flipping the squash ensures even browning.
4. **Add the kale:** Remove the baking sheet from the oven. Add the chopped kale to the bowl you used for the squash. Toss the kale with the remaining 1 tablespoon of olive oil, salt, and pepper.
5. **Add kale to baking sheet:** Spread the kale around the roasted butternut squash on the baking sheet. Make sure the kale is spread out in a single layer so it can crisp up.
6. **Roast again:** Return the baking sheet to the oven and roast for another 5-10 minutes, or until the kale is crisp and slightly wilted. Watch the kale carefully to prevent it from burning.

### Step 5: Drizzle with Balsamic Glaze and Serve

1. **Drizzle with glaze:** Remove the baking sheet from the oven. Drizzle the balsamic glaze evenly over the roasted butternut squash and kale.
2. **Toss gently:** Gently toss the vegetables to coat them with the glaze. Be careful not to overmix, as this can cause the kale to become soggy.
3. **Serve immediately:** Serve the roasted balsamic butternut squash with kale immediately. You can garnish it with toasted pumpkin seeds, pecans, or crumbled goat cheese, if desired.

## Tips for Perfect Roasted Butternut Squash and Kale

* **Use a sharp knife:** A sharp knife is essential for safely peeling and cutting the butternut squash.
* **Cut the squash into uniform pieces:** This ensures that the squash cooks evenly.
* **Don’t overcrowd the baking sheet:** Overcrowding the baking sheet can cause the vegetables to steam instead of roast. If necessary, use two baking sheets.
* **Dry the kale thoroughly:** Excess moisture can prevent the kale from crisping up properly.
* **Watch the kale carefully:** Kale can burn easily, so keep a close eye on it while it’s roasting.
* **Adjust seasonings to taste:** Don’t be afraid to experiment with different seasonings to find what you like best.
* **Use high-quality balsamic vinegar:** The quality of the balsamic vinegar will significantly impact the flavor of the dish.
* **Add other vegetables:** Feel free to add other vegetables to this recipe, such as Brussels sprouts, sweet potatoes, or carrots.

## Variations and Substitutions

* **Add protein:** Add roasted chickpeas, white beans, or grilled chicken for a complete meal.
* **Make it vegan:** Omit the maple syrup or substitute it with agave nectar to make this recipe vegan.
* **Use different herbs:** Experiment with different herbs, such as rosemary, sage, or oregano.
* **Add cheese:** Sprinkle with crumbled goat cheese, feta cheese, or parmesan cheese for added flavor.
* **Make it spicy:** Add more red pepper flakes or a pinch of cayenne pepper for extra heat.
* **Change the squash:** Use acorn squash or kabocha squash instead of butternut squash.

## Serving Suggestions

* **Main course:** Serve as a light and healthy main course.
* **Side dish:** Serve as a side dish with roasted chicken, fish, or pork.
* **Salad topping:** Add to salads for extra flavor and nutrients.
* **Grain bowl:** Use as a topping for grain bowls with quinoa, brown rice, or farro.
* **Pizza topping:** Use as a topping for homemade pizza.

## Make Ahead Instructions

You can prepare the butternut squash and kale ahead of time. Peel and cube the squash, chop the kale, and store them separately in airtight containers in the refrigerator for up to 2 days. You can also make the balsamic glaze ahead of time and store it in an airtight container in the refrigerator for up to 1 week. When you’re ready to roast the vegetables, simply follow the instructions in the recipe.

## Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. The kale may lose some of its crispness upon reheating.

## Nutritional Information (per serving, approximate)

* Calories: Approximately 250-300
* Fat: 12-15g
* Saturated Fat: 2-3g
* Cholesterol: 0mg
* Sodium: 200-300mg
* Carbohydrates: 30-40g
* Fiber: 5-7g
* Sugar: 10-15g
* Protein: 3-5g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

## Conclusion

This roasted balsamic butternut squash with kale is a delicious and healthy way to enjoy the flavors of fall. It’s easy to make, versatile, and packed with nutrients. Whether you’re looking for a light meal, a flavorful side dish, or a healthy topping for salads or grain bowls, this recipe is sure to please. So, gather your ingredients, preheat your oven, and get ready to savor the deliciousness of this autumn-inspired dish!

Enjoy!