Oven-Roasted Butternut Squash And Kale Recipe
This Paleo casserole also happens to be vegan and vegetarian, and is a great option for those no-fuss chilly nights.
Keyword butternut squash, kale, oven roasted
Prep Time 15 minutes minutes Cook Time 50 minutes minutes Total Time 1 hour hour 5 minutes minutes
Preheat oven to 400 F.
Place the butternut squash in an oven-safe casserole dish.
1 butternut squash
Drizzle with coconut oil, garlic, parsley, and paprika; season with salt and pepper to taste.
2 garlic cloves, 1 tbsp. fresh parsley, 2 tsp. paprika, 2 tbsp. coconut oil, Sea salt and freshly ground black pepper
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.
1 ½ cups baby kale
Bake another 5 to 6 minutes; adjust seasoning as desired.
Serve the butternut squash topped with sliced almonds.
¼ cup almonds
Calories: 205kcal | Carbohydrates: 26g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Sodium: 26mg | Potassium: 875mg | Fiber: 6g | Sugar: 5g | Vitamin A: 23967IU | Vitamin C: 68mg | Calcium: 183mg | Iron: 3mg