Don't be afraid of the sauce! The flavor combination is amazing!
Plus, the squash is boiled, not baked, so it takes much less time from start to finish.
Butternut and Kale with Maple Mustard Sauce
4 c. butternut squash, 1" cubes
4 c. stemmed chopped kale
1 can chicken broth
1 Tbsp. olive oil
1/2 c. diced onion
1 1/2 tsp. dried sage
1/4 c. maple syrup
1 Tbsp. Dijon mustard
salt and pepper to taste
In medium saucepan saute onions in olive oil until translucent.
Add broth and butternut to the pan and boil over medium-high heat until squash is almost cooked through, about 3 minutes.
Stir in kale and let stand, uncovered, 3-4 minutes.
Strain vegetables, and move to a serving dish.
Return empty pot to stove and add syrup, mustard, sage and salt and pepper.
Pour over vegetables and stir to combine.
Try this with Maple Glazed Pork Chops (or any chicken dish), and steamed veggies.