Reap the benefits of two amazing superfoods in one tasty side dish. Kale is the most nutrient-rich food on the planet, and squash, with its ample dose of dietary fiber, makes it an exceptionally heart-friendly choice.

Ingredients:

For the Squash

4 cups butternut squash, cubed (¾ inch)

1 tsp olive oil

1 tsp balsamic vinegar

Salt and pepper to taste

For the Sauté

2 Tbsp olive oil

2 cups sliced red onion (about 1 large)

1 Tbsp minced garlic (about 3 cloves)

1 tsp balsamic vinegar

6 cups thinly sliced kale, with ribs removed

Salt and pepper to taste

Directions:

Preheat oven to 425. In a large bowl, combine squash with oil, vinegar, salt and pepper; toss to coat. Spread out onto a foil-lined baking sheet. Bake for 25 min or until squash is cooked through and lightly browned.

Meanwhile, in a heavy 4-5 quart pot heat oil over medium high heat. Add sliced onions and cook 7-8 min or until softened. Add garlic; cook 1 min. Add vinegar and kale; cook 1-2 min or until wilted. Stir in butternut squash. Season with salt and pepper. Serve immediately.