Oven-Roasted Butternut Squash And Kale Recipe

5 from 1 vote

This Paleo casserole also happens to be vegan and vegetarian, and is a great option for those no-fuss chilly nights.

Course Side Dish

Cuisine American

Keyword butternut squash, kale, oven roasted

Prep Time 15

Cook Time 50

Total Time 1 5

Servings people

Calories 205kcal

Cost 10

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