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Maple Balsamic Butternut squash and Chick peas with Kale

  • 12 ounces butternut squash - peeled, seeded, and cut into 1-inch pieces
  • 1 cup chick peas
  • 1 small yellow onion cut into 1/2-inch pieces
  • 3 tablespoons Bittersweet Herb Farm Maple Balsamic Vinegar divided
  • 1 tablespoon brown sugar
  • 2 teaspoons vegetable oil
  • kosher salt and ground black pepper to taste
  •  6 oz.  Kale roughly chopped
  • 1/4 cup vegetable broth
  • Preheat oven to 400 degrees F .
  • Place squash in a bowl; add onion, 1/2 of the Bittersweet Herb Farm Maple Balsamic Vinegar, brown sugar, vegetable oil,chick peas, 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 Bittersweet Herb Farm Maple Balsamic Vinegar together in a serving bowl.

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