Roasted Butternut Squash with Kale

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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”.


  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.


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