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Roasted Squash with Collards
Recipe type: Main Dish
Serves: 4

  • 1 Heart of Gold squash
  • ½ minced yellow onion
  • 1 Tbsp butter (for carmelizing the onion)
  • 3 Tbsp balsamic vinegar
  • 3 Tbsp grapeseed (or other high-heat) oil
  • 1 tsp salt
  • 2 cloves of garlic, minced
  • 1 large bunch of kale, chopped
  • 1 bunch of collard greens, chopped

  1. Preheat the oven to 425.
  2. Peel the squash and then cut in half and scoop out the seeds.
  3. Cut the squash into chunks.
  4. Mix the squash with the balsamic vinegar, oil, and salt.
  5. Roast the squash for 30 minutes, stirring occasionally.
  6. Meanwhile, sauté the onion in the butter over low heat, stirring regularly.
  7. Your goal is to caramelize the onions and get them slightly crispy.
  8. Remove the onion with a slotted spoon and drain on a paper towel.
  9. Remove the squash from the oven when tender and set aside.
  10. In a large pan over medium heat, sauté the garlic for 2 minutes, or until very fragrant. Add the kale and collards in small batches, stirring constantly, until the kale and collards have started to wilt and turn bright green.
  11. Add squash to the kale, mix, and serve, topped with the caramelized onion.