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Butternut squash and kale recipe

Butternut Squash and Kale Recipe

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Cook Time 25 mins
Total Time 25 mins
Course side dishes
Servings 6 servings
Calories 100 kcal

what you'll need

  • 1 medium butternut squash peeled and seeded
  • 2 tsp olive oil
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp allspice
  • 1 Tbsp garlic minced
  • 1/2 cup sliced almonds or slivered, toasted
  • 1/4 cup Parmesan cheese grated
  • 1 bunch kale deveined, chopped
  • salt and pepper to taste

let's do it

  • Preheat oven to 375 degrees.
  • Cut squash into 1" pieces and place on baking sheet. Drizzle olive oil over squash, toss to coat. Sprinkle with cinnamon, clove, allspice, salt and pepper.
  • Roast squash 25 minutes, turning once halfway through cooking. When squash is done cooking, remove from oven and set aside.
  • Heat large skillet on medium flame; add small amount of oil or water to pan. Add kale and garlic, sauté 4-6 minutes or until tender.
  • Add squash to skillet, toss all ingredients together.
  • Put in serving bowl, sprinkle with almonds and Parmesan and enjoy!

One Last Thing

Have leftovers? Heat them up and add some fried eggs on top. Delish!


Calories: 100kcalCarbohydrates: 7gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 3mgSodium: 86mgPotassium: 107mgFiber: 2gSugar: 1g
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