Delicata squash, de-pulped, and sliced
Extra virgin olive oil
3 tablespoons honey
3 tablespoons balsamic vinegar
1 garlic clove, minced
1/2 small onion, minced
1 tablespoon red wine vinegar
½ cup white cannellini beans, drained, rinsed
Kale (or other more bitter green)
Preheat the oven to 375 degrees. Lightly coat the squash with the olive oil. Lay the squash in one layer on a baking sheet. In a small bowl, combine the balsamic vinegar and honey. Brush the squash with the mixture. Bake for about 15 minutes. Careful not to burn the bottoms of the squash.
Meanwhile, heat a small skillet over medium-low heat. Add the onion and garlic. Cook while continuously stirring for about 2-3 minutes. Do not allow to brown. Add in the leftover balsamic vinegar mixture, along with a splash of red wine vinegar (about 1 tablespoon). Reduce by cooking for another 4-5 minutes. Remove from heat.
Lightly toss the reduction with the kale and beans in a large bowl. Add the squash to the top and enjoy!