When it comes to pumpkin season, I usually only cook one dish, which is my absolute favorite: Pumpkin-millet porridge with coconut milk (the recipe is coming soon). But this time I decided to discover more goodies from this autumn fruit. And I cooked the Roasted Butternut Squash with Kale & Walnuts.
Pumpkin contains magnesium, calcium, and iron, as well as vitamins B, C, and D. It is rich in vitamins and low in calories, so why not try other variations and combinations?
P.S. If you want to know more about the health benefits of pumpkin, kale and walnuts, please check out my blog post My top superfoods to consider for your daily diet.
I found this recipe in a local supermarket magazine and thought I’d share it with you, slightly altering the original version.
This recipe of Roasted Butternut Squash can be the basis for other dishes, such as:
Pasta salad with roasted pumpkin & tahini-orange dressing
Rice with roasted pumpkin & cottage cheese
Storage & Substitutions
- You can store the cooled roasted butternut squash in an airtight container in the refrigerator for 2-3 days.
- You can also use Crown or Kabocha pumpkin instead of butternut squash.
Tip How to Choose the Pumpkin
If you pat a ripe pumpkin, you can hear a hollow sound (clank). This is how you can check the maturity of the fetus. If the sound is different, the fruit is not yet ripe.
Did you know that…
A pumpkin is a berry, and one of the largest in the world. The largest pumpkin in 2016 was grown by a farmer from Belgium, its weight was 1190 kg.
Try my other recipes with pumpkin and kale:
Easy Pumpkin Stew with Kidney Beans
Pumpkin Soup with Secret Ingredient
Roasted Butternut Squash with Kale & Walnuts
Equipment
- 1 baking tray
Ingredients
- 5 cups cubed butternut squash 1 squash about 2 lbs
- 12 cloves of garlic
- 3 cups shredded kale
- 1/2 cup raw walnuts
- 2-3 Tbsp extra virgin olive oil you can use avocado oil
Instructions
- Preheat the oven to 220 C (428 F). Peel the squash, cut it into quarters and remove the seeds with a spoon. Cut the squash into 1 cm cubes. Separate the garlic gloves. Leave them unpeeled.
- Spread the butternut squash and garlic on a baking tray and drizzle with 1 Tbsp of oil. Roast for 15-20 minutes or until the squash is golden brown. Turn halfway through.
- Add the kale and drizzle with the remaining 1 Tbsp of oil. Season with salt and pepper. Roast for 5-7 minutes or until the kale is crispy and the pumpkin is soft and golden brown (depending on your oven). Keep an eye on the kale, do not burn it.
- Roast the walnuts on a dry frying pan until golden brown.
- Squeeze the garlic cloves from the skin and mix them with the pumpkin mixture. Add roasted walnuts.
Notes
- You can also use Crown or Kabocha pumpkin instead of butternut squash.
- Store the cooled pumpkin in an airtight container in the refrigerator for 2-3 days.
- Use this recipe in Pasta salad with roasted pumpkin & tahini-orange dressing or Rice with roasted pumpkin & cottage cheese.