Roasted Butternut Squash Kale Saut&eacute

Ingredients

• 4 cups 3/4-inch cubes of butternut squash
• 1 teaspoon extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 1/4 teaspoon salt
• Sprinkling of black pepper
• 2 tablespoons extra virgin olive oil
• 1 large red onion, quartered and sliced 
• 3 cloves garlic, minced
• 6 cups thinly sliced kale
• 1/3 cup dried sweetened cranberries
• 1/2 cup slightly broken up pecans
• Salt and pepper to taste

Directions

1. Heat the oven to 425 degrees F. Put the butternut squash cubes in a bowl, add the olive oil, balsamic vinegar, salt and pepper, and toss until coated. Arrange the squash on a lined baking sheet in an even layer. Roast for 25 minutes, until the pieces are tender and browned around the edges.
2. When the squash has been roasting for 15 minutes, begin the onions. Warm the olive oil over medium high heat in a heavy 4 to 5 quart pot. Add the sliced red onion and stir to coat it in the oil. Cook for 7 to 8 minutes, until the onion has softened. Stir in the garlic and cook for another minute.
3. Add the balsamic vinegar and kale to the pot. Toss until the kale and onions are well combined; tongs make this much easier. Cook just until the kale wilts, about a minute or two, and do not let it go too far.
4. Stir in the roasted butternut squash, dried sweetened cranberries, and pecans. Season with salt and pepper to taste.