Nutty Roasted Butternut Squash and Kale

Serves 4



  • 2-2.5 lbs. butternut squash
  • 2 large cloves garlic, minced
  • 2-3 tbs. finely chopped fresh parsley
  • ½ tbs. extra-virgin olive oil
  • ½ tsp. fine grain sea salt
  • 1 cup de-stemmed and roughly chopped lacinato kale

Almond Pecan Dressing

  • ¼ cup almonds
  • ¼ cup pecans
  • 1/8 fine grain sea salt
  • 1 tsp. extra-virgin olive oil

Preheat oven to 400 degrees F and lightly grease a casserole dish with oil. Peel the squash. Thinly slice off the bottom and top and then slice through the middle lengthwise to make two halves. Remove seeds & guts with a spoon. Chop two halves into 1-inch chunks and place into casserole dish. Add minced garlic, parsley, oil and salt into casserole dish and stir until well combined with squash. Cover casserole dish with a lid and bake at 400 degrees F for about 45 minutes. Process the dressing ingredients together until chunky. Make sure to leave lots of nuts for texture. A mini processor works great. After about 45 min (or when squash is tender) remove from the oven and reduce heat to 350 degrees F. Stir in the chopped kale and sprinkle the dressing all over the squash. Bake for another 5-8 minutes, until the nuts are lightly roasted. Remove and serve.

Recipe adapted from “Roasted Butternut Squash with Kale and Almond Pecan Parmesan.” Oh She Glows RSS. Web. 15 Oct. 2015. <>.


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