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Roasted Butternut Squash with Kale & Walnuts

Ella Dereza
This simple & delicious recipe can be your basis for many healthy meals.
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Prep Time 10 minutes
Cook Time 40 minutes
Course Appetizer, Main Course
Cuisine Mediterranean
Servings 6
Calories 345 kcal

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

  1. You can also use Crown or Kabocha pumpkin instead of butternut squash.
  2. Store the cooled pumpkin in an airtight container in the refrigerator for 2-3 days.
  3. Use this recipe in Pasta salad with roasted pumpkin & tahini-orange dressing or Rice with roasted pumpkin & cottage cheese.

Nutrition

Calories: 345kcal
Keyword butternut squash, plant-based, pumpkin, vegan, vegetarian
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