Beans, Greens, And Buttercup Squash

• 2 cup buttercup squash, peeled and cubed
• sea salt, to taste
• 2 tablespoon extra-virgin olive oil, divided
• 1/2 red onion, sliced
• 1 tablespoon chopped garlic
• 3 tablespoon sliced sun dried tomatoes
• 6 cup chopped kale
• 1 cup cannellini beans, cooked or canned and drained
• balsamic vinegar, to finish

1. Preheat oven to 375 degrees F.
2. Toss the cubed squash with a pinch of salt and 1 tablespoon of the olive oil. Place in a baking pan and roast until it is soft, about 20 to 25 minutes.
3. In a medium sauté pan, heat 1 tablespoon olive oil over medium heat. Add onions and garlic, and sauté for 3 to 4 minutes. Add the sun dried tomatoes and sauté 1 minute. Add the kale and sauté for a few more minutes.
4. Add the cannellini beans, another pinch of salt, and 1/2 cup water, and cover the pan. When the kale is tender and the water is gone, add the roasted squash and stir to combine. Drizzle with a bit more olive oil and a splash of balsamic vinegar.