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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.