Make-Ahead Roasted Butternut Squash Casserole
Ingredients
The roasted squash
-
1
medium/large
butternut squash (2 to 2 ½ pounds)
-
2
large cloves
garlic, minced
-
3
tablespoons
finely chopped fresh parsley
-
1
tablespoon
extra-virgin olive oil
-
½
teaspoon
fine sea salt
-
2
cups
stemmed and finely chopped kale
The Almond-Pepita Parmesan
-
¼
cup
whole almonds
-
¼
cup
roasted pepita seeds
-
1
tablespoon
nutritional yeast
-
⅛
teaspoon
fine sea salt
-
1
teaspoon
extra-virgin olive oil
Instructions
- Grease an extra-large casserole dish with oil and set aside.
- Peel the squash, slice off the ends, and cut it in half lengthwise. Remove seeds and chop into 1-inch chunks.
- Place the squash in the oiled casserole dish and add minced garlic, parsley, oil, and salt. Toss to combine, leaving out the kale.
- Cover the dish with foil and refrigerate. Store chopped kale in a zip bag or airtight container.
- Prepare the Almond-Pepita Parmesan by blending all ingredients in a food processor until coarsely ground. Store in the fridge.
- When ready to cook, preheat the oven to 400°F (200°C). Bake the covered casserole for 45 to 50 minutes until squash is fork-tender.
- Remove from oven, reduce heat to 350°F (180°C), uncover, stir in kale, and sprinkle parmesan on top.
- Bake uncovered for another 6 to 10 minutes until nuts are toasted and kale is wilted. Serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
196
Total fat
10g
Total carbohydrates
22g
Total protein
6g
Sodium
150mg
Cholesterol
0mg
You might also like