When the weather is still a bit chilly, there’s nothing like a baked butternut squash recipe to help warm you and your diners up. There are a lot of ways to dress up a baked squash, but here we combine it with kale, spices and almonds. The result isn’t just a simple baked squash – instead, you’re getting a true casserole with a complexity of flavors and textures. It makes this vegan-friendly dish tasty, low-cost, and unique.
We’re not going to lie – butternut squash can be a bit of a pain to prep. It’s an extremely dense vegetable, which means you’ll be working your arms to cut it correctly. It’s important to use an extra sharp peeler and knife as you work (make sure not to accidentally nip yourself though!). Most food processors won’t be able to accommodate a full-size squash, but you can still use this time-saving tool by first cutting your squash in half, removing the seeds with a spoon, removing the peel, then cutting into smaller pieces for chopping (wait to remove the peel until halved – squash gets pretty slippery without it, making it much harder to cut).
While this recipe does take some time in the oven, overall it’s fairly hands-off. This makes it a great recipe to pair with a slow cooker main course or something you can prep on your stovetop while the squash bakes. Some great dishes that work with the cold weather theme include the Slow Cooked Pork Roast or this Chicken with Balsamic Pears recipe.
Oven-Roasted Butternut Squash And Kale Recipe
Protein: 4g / %
Carbs: 29g / %
Fat: 10g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 butternut squash, peeled and diced into cubes
- 1 1/2 cups baby kale
- 2 garlic cloves, minced
- 1 tbsp. fresh parsley, minced
- 1/4 cup almonds, thinly sliced
- 2 tsp. paprika
- 2 tbsp. coconut oil, melted
- Sea salt and freshly ground black pepper
- Preheat oven to 400 F.
- Place the butternut squash in an oven-safe casserole dish.
- Drizzle with coconut oil, garlic, parsley, and paprika; season with salt and pepper to taste.
- Stir until well combined.
- Cover and place in the oven for 40 to 45 minutes.
- Add the kale to the butternut squash, toss, and place back in the oven.
- Bake another 5 to 6 minutes; adjust seasoning as desired.
- Serve the butternut squash topped with sliced almonds.