Roasted Butternut Squash with Kale, Pecans & Parmesan

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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!). 

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! 

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.
   

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!