Butternut Squash and Kale Recipe
Whip up this delicious recipe for roasted butternut squash and kale to complement the season’s best and brightest vegetables.
Ingredients
- 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
Instructions
- 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!
Notes
Have leftovers? Heat them up and add some fried eggs on top. Delish!
Nutrition
Calories: 100kcal | Carbohydrates: 7g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 86mg | Potassium: 107mg | Fiber: 2g | Sugar: 1g