Roasted Butternut Squash with Kale & Walnuts
This simple & delicious recipe can be your basis for many healthy meals.
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.