Roasted Butternut Squash with Kale

Roasted Butternut Squash and Kale

Roasted Butternut Squash and Kale

I accidentally took this recipe down. So here it is once again fabulous roasted butternut squash recipe. For a vegan Thanksgiving, this is a must dish.

Ingredients:
1 medium butternut squash (about 2 pounds after peeled)
3 cups chopped kale (packed)
2-3 cloves garlic 
a handful of parsley 
1/4 cup raw almonds
1/4 cup raw walnuts or pecans
1 Tbsp nutritious yeast
1 tsp sea salt
1/2 tsp black pepper
2~3 Tbsp olive oil

  1. Peel butternut squash. Halve it. Seed it. Chop it in inch cubes. Mince garlic. Mince parsley.
  2. Preheat the oven at 375 ºF.
  3. Put butternut squash, garlic, and parsley in a deep large enough pan or baking sheet. Sprinkle olive oil over, and toss with your hands. Cover loosely with foil.
  4. Roast for 30 minutes until butternut squash is almost done. Test with a folk.
  5. In a small bowl, mix roughly chopped nuts, nutritious yeast, and salt and pepper. Chop kale.
  6. Uncover the butternut squash. Pour chopped kale and nuts mixture over. Mix well with a spatula.
  7. Roast at 350 ºF for another 10 minutes or so until kale is welted.

 

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