Prepare to transform your dinner table with a mouthwatering dish that combines the sweet, nutty flavors of roasted butternut squash with the hearty, nutrient-packed goodness of kale. This simple yet extraordinary recipe is about to become your new go-to side dish that will have everyone asking for seconds! Whether you're a health-conscious foodie or just looking for a delicious way to incorporate more vegetables into your diet, this butternut squash and kale creation is guaranteed to impress.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 4 cups kale, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your butternut squash roasts evenly and develops a nice caramelization.
- Prepare the butternut squash by peeling it with a vegetable peeler. Cut off both ends of the squash, then slice it in half lengthwise. Scoop out the seeds with a spoon. Cube the squash into approximately 1-inch pieces, ensuring they are uniform for even cooking.
- In a large mixing bowl, combine the cubed butternut squash with 1 tablespoon of olive oil, garlic powder, salt, and pepper. Toss the mixture until the squash is evenly coated with the oil and seasonings.
- Spread the seasoned butternut squash in a single layer on a baking sheet lined with parchment paper. This will help prevent sticking and make for easier cleanup.
- Roast the butternut squash in the preheated oven for about 25 minutes, or until it is tender and lightly browned. You can stir the squash halfway through the cooking time to ensure even roasting.
- While the squash is roasting, prepare the kale. Rinse the kale leaves under cold water to remove any dirt or grit. Remove the tough stems by holding the leaf with one hand and pulling the stem away with the other. Chop the leaves into bite-sized pieces.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped kale to the skillet and sauté for about 5 minutes, or until the kale is wilted and tender. Season with salt and pepper to taste.
- Once the butternut squash is done roasting, remove it from the oven and add it to the skillet with the sautéed kale. Gently toss the squash and kale together until well combined.
- Serve the butternut squash and kale warm as a side dish or as a main course. Enjoy your delicious and nutritious meal!
Tips
- Choose a firm butternut squash with no soft spots for the best roasting results.
- Cut your squash pieces uniformly to ensure even cooking and beautiful caramelization.
- Don't overcrowd the baking sheet - give your squash pieces some breathing room to roast properly.
- For extra flavor, consider adding a sprinkle of parmesan cheese or toasted pine nuts before serving.
- If you want a crispier kale texture, try massaging the leaves with a little olive oil before sautéing.
- Use parchment paper for easy cleanup and to prevent the squash from sticking to the baking sheet.
- For a vegan protein boost, consider adding some roasted chickpeas or quinoa to the dish.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
