Roasted Honey-Balsamic Winter Squash with White Beans and Wilted Kale


This one keeps me coming back for more! A simple and versatile recipe, this works with any varietiy of winter squash, and the beans and nuts can be changed up, too.

It's substantial enough to fill you up, but light and salad-y enough to leave you with that I-did-good-things-for-my-body-today feeling.

What you'll need:

1-2 winter squash, depending on size (butternut, acorn, delicata, etc.)
1 1/2 cups cooked white beans (one can or about 3/4 cup dried cannellini, navy, cranberry, etc.)
1 bunch kale, large stems removed and torn into 2-inch pieces
2 tbsp honey
2 tbsp balsamic vinegar
1 tbsp olive oil
3 cloves garlic, minced
1/4 cup finely chopped red onion
2 tbsp red wine vinegar

Toasted nuts of your choice (I like this with walnuts or pine nuts. Almonds would be good, too!)

* If you can plan ahead a bit, use dried beans and soak overnight. (I'm a dried bean convert. They taste better, have less sodium and their firmer texture is great for salads).

Preheat oven to 400. Cut squash in half lengthwise (quarters if large) and scoop out the guts. If you'd like, set aside the seeds and bake while the squash is roasting -- two birds, one oven.

Slice squash into 1/2-inch-thick half moons. Spread on a lightly greased baking sheet and roast until just tender, about 15-20 minutes.
Mix honey and balsamic vinegar in small bowl. Brush some of it onto the squash and roast about 5 minutes more.

Heat olive oil in a large, deep pot or skillet over medium heat. Add garlic and onion and cook until slightly softened, about 3 minutes. Add red wine vinegar and remaining honey-balsamic mixture and bring to a boil.

Add kale and stir frequently until it wilts but isn't mushy, about 5 minutes. Add squash and beans and stir until beans are heated through.

Serve warm and top with toasted nuts. Serves 4.

Here it is with acorn squash and walnuts...

... and butternut squash and pine nuts. Both were fabulous!