Roast cubes of butternut squash so they get tasty caramelized edges. While roasting the squash, prep the onions and kale and then sauté them with balsamic vinegar, adding the squash, pecans, and cranberries at the end. Simple. Beautiful. Packed with flavor and color. The balsamic vinegar? It’s what makes all the difference. The sweet tartness just intensifies the flavors of the onions, squash and kale. Oh yeah, it’s also vegan. It may even be paleo (if you swap out the sweetened dried cranberries with raisins). Every year we try to come up with at least one sparkling holiday side that will wow your guests. This year this is it. I’m making it for our Thanksgiving dinner and hope you do too! To make ahead, roast the cubed squash and prep the ingredients, then do a quick sauté before serving.
