Sorry for the gross picture. It was dark outside, but there was no way I was going to save the last helping of this for daylight the next morning. I made this one night in lieu of the garlic-butter-butternut pasta I am in love with (which is essentially roasted butternut, caramelized onion, and a slew of garlic, all swimming in a cup of butter and olive oil). This was a yummy, healthy alternative that I made several times over the winter.
-1 large butternut squash, cubed, roasted with 1 and 1/2 teaspoons olive oil
-1 large onion, diced and then caramelized in 1 tbsp. olive oil
-1/2 head garlic (about 2 tbsp. minced?)
-2 cups kale, chopped and ribs removed
-3 tbsp. balsamic vinegar
-2 tbsp. brown sugar (use less or add more vinegar, according to your tastes)
-1/2 cup water into caramelized onions to cook the kale in
- 1 box thin whole wheat spaghetti, cooked to your liking
1. Preheat oven to about 400 degrees and roast the butternut squash until soft and slightly blackened.
2. While the squash is roasting, caramelize the onion in the olive oil, then add the freshly minced garlic and cook over low-medium heat for a minute or two. In a small bowl, whisk together the sugar and vinegar.
3. When onions/garlic are finished, add to the pan
- 1/2 cup water
- the 2 cups kale
- the vinegar/sugar mixture
along with salt (1/2 to 1 tsp.) and pepper (1/4- 1/2 tsp.), to taste.
4. Cook until kale is heated through and slightly limp (but not soggy!) and serve over warm pasta...with butter, if desired.
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