I LOVE squash...all kinds, any meal, give me ways to cook squash up yummy and I will try them! This recipe, yet another from the wonderful Oh She Glows, was a tasty side dish with a nutty flavor perfect for fall weather. I will use a little more garlic next time around for more oomph (the nut flavor is very strong as is), but overall really enjoyed this dish.
Roasted Butternut Squash with Kale and Almond Parmesan
2-2.5 pound butternut squash
2 large cloves garlic, minced
2-3 tablespoons finely chopped fresh parsley
1/2 tablespoons extra virgin olive oil
1/2 teaspoons fine grain sea salt
1 cup de-stemmed and roughly chopped Lacinato kale
1/4 cup almonds
1/4 cup pecans
1 tablespoon nutritional yeast
1/8th teaspoon fine grain sea salt
1 teaspoon extra virgin olive oil
Preheat oven to 400F 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 grapefruit spoon or ice cream scoop. 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 the squash. Do not add the kale yet.
Cover casserole dish with a lid (or tin foil with a few holes poked) and bake at 400F for about 45 minutes.
Meanwhile, process the parmesan ingredients together until chunky
(or just chop by hand and mix in a bowl). Make sure to leave lots of nut
pieces for texture. I used a mini processor and it worked great with
minimal clean up.
After about 45 minutes (or when squash is just fork tender), remove
from the oven and reduce heat to 350F. Stir in the chopped kale and
sprinkle the parmesan all over the squash. Bake for another 5-8 minutes,
until the nuts are lightly toasted. Watch closely so you don’t burn
them. Remove and serve.
Bottom Line: A yummy dish with interesting flavors and textures, perfect for fall!
Recipe found here on Oh She Glows.