Roasted Butternut Squash with Kale and Almond Pecan Parmesan
Ingredients
The roasted squash
-
1
medium/large
butternut squash (2 to 2 ½ lbs.)
-
2
large
garlic cloves, minced
-
3
tablespoons
finely chopped fresh parsley
-
1
tablespoon
extra-virgin olive oil
-
½
teaspoon
fine sea salt
-
1
cup
stemmed and roughly chopped kale
The Almond-Pecan Parmesan
-
¼
cup
whole almonds
-
¼
cup
pecan halves
-
1
tablespoon
nutritional yeast
-
⅛
teaspoon
fine sea salt
-
1
teaspoon
extra-virgin olive oil
Instructions
- Preheat the oven to 400°F (200°C) and grease a large casserole dish.
- Peel the squash, slice off the ends, and cut it in half lengthwise. Remove the seeds and chop into 1-inch chunks.
- In the casserole dish, combine the squash with minced garlic, parsley, olive oil, and salt. Do not add the kale yet.
- Cover the dish with tinfoil and bake for about 45 minutes until tender and lightly browned.
- While the squash is baking, prepare the Almond-Pecan Parmesan by pulsing the ingredients in a mini food processor until coarsely chopped.
- After 45 minutes, remove the squash from the oven, reduce the heat to 350°F (180°C), and remove the tinfoil.
- Stir in the chopped kale and sprinkle the Parmesan over the squash.
- Bake uncovered for another 5 to 8 minutes until the nuts are lightly toasted, watching closely to prevent burning.
- Serve warm.
Nutrition Facts (estimated)
Servings
4 side servings
Calories
250
Total fat
15g
Total carbohydrates
34g
Total protein
6g
Sodium
320mg
Cholesterol
0mg
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