Ingredients:

  • 1 butternut squash
  • 1 bunch of kale, chopped
  • 1 medium onion, chopped
  • 1 clove garlic, diced
  • 1/4 cup balsamic vinegar
  • 1 cup cheese, shredded  (optional)

Directions:

  1. Cut squash into 1″ slices and place on a cookie sheet. Roast at 400 degrees for 45 minutes or until tender (and juice carmelizes).
  2. Layer in a casserole dish.
  3. Sautee kale, onion, garlic, and vinegar. Layer on top of squash.
  4. Sprinkle with cheese and bake at 350 degrees for 20-30 minutes or until cheese is bubbly.

Note:

  1. You can also sprinkle with crushed pine nuts or pecans, instead of cheese. Yum!