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Roasted Butternut Squash with Kale, Pecans & Parmesan

January 20, 2016

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Roasted butternut squash, tossed with garlic, olive oil and Italian parsley along with fresh kale, chopped pecans and shaved parmesan. Makes for a great warm side dish!

The new year has started off pretty crazy for us! We’ve jumped right into wedding planning, and already have our date and venue set. We just took engagement pictures last weekend (on our 6 year dating anniversary!). 

Remove from oven and stir in the kale, pecans, and parmesan. Bake for 5 more minutes.

People here in Dallas get pretty crazy when it comes to wedding planning– booking everything over a year in advance. I started researching venues about a week after we got engaged. We both wanted to get married in 2016 and not have a drawn out engagement (more than a year), so I started emailing like crazy. Just as I suspected, most venues were already booked for every single Saturday in 2016 except for a few places. I must have emailed 50-60 different venues. We were lucky to find our venue, which is beautiful and at a great price! 

It’s pretty inclusive– we get 6 hours of party time including the ceremony, catering, drinks, bartender, DJ, linens/glassware, table decorations, a wedding coordinator with three planning sessions. All we’ll need to find is a photographer, a dress, a cake, alcohol and additional decor. Hoping to stay on budget! 

Remove from oven and stir in the kale, pecans, and parmesan. Bake for 5 more minutes.

Today’s recipe is a simple side dish– roasted butternut squash, tossed in garlic, parsley, and olive oil. During the last five minutes of roasting, the kale, pecans and parmesan are added. The flaky, salty parmesan, and the crunchy pecans go so well with the sweet butternut squash. I made a big batch of this and ate it for lunch a couple days in a row. It keeps well in the fridge and tastes even  better heated up the next day! 

[Tweet “Warm up your table w/ this roasted butternut squash dish with pecans, kale and parm!”]

Here’s the recipe for Roasted Butternut Squash with Kale, Pecans & Parmesan:

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Roasted Butternut Squash with Kale, Pecans & Parmesan

Roasted butternut squash, tossed with garlic, olive oil and Italian parsley along with fresh kale, chopped pecans and shaved parmesan. Makes for a great warm side dish!

Servings 4
Author Emily Weeks, RDN, LD

Ingredients

  • 1 medium 1 medium butternut squash, diced
  • 2 tsp minced garlic
  • 3 Tbso chopped parsley
  • 1/2 Tbsp olive oil
  • salt + pepper
  • 2 cups kale, de-stemmed and roughly chopped
  • 1/4 cup chopped pecans
  • 1/4 cup shaved parmesan

Instructions

  1. Preheat your oven to 400 F.

  2. Poke holes in the squash with the top of knife and microwave for 2-3 minutes. This softens the skin and makes it easier to peel and dice. Cut the squash into small dices.

  3. In an 8x8 baking dish, add the squash, garlic, parsley, olive oil and freshly cracked salt & pepper.

  4. Stir together cover with foil and bake about 40 minutes, or until the squash is fork tender.

  5. Remove from oven and stir in the kale, pecans, and parmesan. Bake for 5 more minutes.

Roasted Butternut Squash with Kale, Pecans & Parmesan

Emily Weeks, RDN, LD
Emily Weeks, RDN, LD

Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!

Filed Under: Dinner, Healthy, Lightened Up, Recipes, Sides, Vegetarian

Reader Interactions

Comments

  1. Megan says

    January 20, 2016 at 10:11 am

    Yum – I could eat this whole thing for lunch!

    • Emily Hein, RDN, LD says

      January 20, 2016 at 10:32 am

      Haha I could too!!

  2. [email protected] says

    January 20, 2016 at 11:49 am

    Wedding planning! Eeee! It’s an exciting time. Soak it all in. I’m glad you two were able to find a good venue that worked for your budget in 2016 in Dallas. I’m sure wedding planning in Dallas is a huge ordeal. Wade and I just found our wedding venue about a month ago that fit into our budget but we cannot book it until about May this year because our wedding is in May 2017.

  3. Jessica @ Nutritioulicious says

    January 20, 2016 at 12:20 pm

    Wedding planning is fun, but can be stressful. Hope for you it’s more of the former, especially since you have the main detail figured out now! This recipe looks so delicious and nutrient-rich! Love butternut squash and parmesan together!

  4. Christine Parizo says

    January 20, 2016 at 12:47 pm

    Looks delicious! I love butternut squash.

  5. Sarah says

    January 20, 2016 at 3:06 pm

    This looks sooooo good. My family would love this.

  6. Alysia at Slim Sanity says

    January 21, 2016 at 9:34 am

    Good luck with wedding planning!! Finding the venue was the hardest part for us, so hopefully it is smooth sailing for you from here :)

  7. Sarah Grace Spann says

    January 21, 2016 at 5:05 pm

    I just recently rediscovered my love for butternut squash, and oh my goodness this recipe looks delicious! I realized after buying and making it last week (after getting on a spaghetti squash and acorn squash routine), that this needs to be a staple once again!

    xo,
    Sarah Grace

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Meet Emily

I'm Emily Weeks, Registered Dietitian Nutritionist. I believe the path to a nourished, happy life is to develop a healthy relationship with food, our minds and our bodies.

Follow along for delicious, easy recipes and simple strategies to learn how to become comfortable in the kitchen and embrace mindfulness. Read More…

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