Roasted Butternut Squash with Kale

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Description

This is a popular side dish for a Thanksgiving feast among our GOH group members.  Well, it doesn’t have to be Thanksgiving to enjoy this dish. This recipe is adapted from  “Oh She Glows”.

Method:

  1. Preheat oven to 400°F (200°C).
  2. Slice the butternut squash through the middle lengthwise to make two halves. Remove seeds with a spoon. Peel and chop the two halves into 1-inch chunks and place them into the casserole dish.
  3. Add the minced garlic, parsley, and salt into a casserole dish and toss until combined with the squash. Do not add the kale yet.
  4. Cover the casserole dish with tin foil (with a few holes poked) and bake at 400°F (200°C) for about 45 minutes, until tender and lightly browned.
  5. Meanwhile, in a mini food processor, pulse the almonds, pecan and nutritional yeast together until coarsely chopped.
  6. After cooking, remove the squash from the oven and reduce the heat to 350°F (180°C). Remove the tin foil. Stir in the chopped kale and sprinkle the processed nuts all over the squash. Bake for another 5 to 8 minutes, uncovered until the nuts are lightly toasted. Watch closely so you don’t burn the nuts. Serve warm.

Ingredients

1 medium butternut squash (2 to 2 1/2 pounds)
2 large cloves of garlic, minced
3 tablespoons of finely chopped fresh parsley
1/2 teaspoon of fine sea salt
1 cup (37 grams) of stemmed and roughly chopped kale
1/8 cup (20 grams) of whole almonds
1/8 cup (15 grams) of pecan halves
1 tablespoon of nutritional yeast
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