Roasted Butternut Squash Kale Sauté Recipe

Ingredients

• 4 cups 3/4-inch cubes butternut squash (from about 1 3/4 pound whole small butternut squash)
• 1 teaspoon extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 1/4 teaspoon salt
• 1 pinch black pepper
• 2 tablespoons extra virgin olive oil
• 1 large red onion, quartered and sliced (about 2 cups of sliced red onions)
• 3 cloves garlic, minced (about 1 Tbsp)
• 6 cups thinly (3/4-inch) sliced kale (center ribs removed) (from about 1 bunch of kale)
• 1/3 cup dried sweetened cranberries
• 1/2 cup slightly broken up pecans
• Salt and pepper to taste