Balsamic Butternut Squash with Kale Recipe

Preheat oven to 400 degrees F (200 degrees C).

Place squash in a bowl; add onion 1/2 of the balsamic vinegar brown sugar vegetable oil salt and pepper and 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.

Combine kale and broth in a heavy-bottom skillet; bring to a light simmer. Cover skillet reduce heat and cook until kale is tender but still bright green about 5 minutes; drain any excess liquid. Mix kale squash mixture and remaining balsamic vinegar together in a serving bowl.