Roasted Butternut Squash with Kale and Almond Pecan Parmesan recipe
|Prep time||30 minutes|
|Cook time||55 minutes|
|Total time||1 hour, 25 minutes|
|Meal type||Main Dish|
|Allergy list||Tree Nuts|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 2.5lb butternut squash (cubed)
- 2 cloves garlic (minced)
- 3 tablespoons parsley (chopped)
- ½ tablespoon extra virgin coconut oil (heated to liquify)
- ½ teaspoon sea salt
- 1 cup lacinato kale (de-stemmed and roughly chopped)
- ¼ cup almonds
- ¼ cup pecans
- 1 tablespoon nutritional yeast
- ¼ teaspoon sea salt
- 1 teaspoon extra virgin coconut oil (heated to liquify)
Preheat oven to 200°C / 400°F / Gas Mark 6 and lightly grease casserole dish with coconut oil.
Peel the squash. Cut off the top and bottom of the squash and cut through the center lengthwise, making two halves. Scoop out the seeds and guts. Chop both halves into 1 inch chunks. Put chunks into the greased casserole dish.
Add minced garlic, parsley, oil, and salt and stir until well combined with the squash.
Cover casserole dish with a lid (or tin foil with a few holes poked) and bake for 45 minutes.
While the squash is baking, process the almonds, pecans, nutritional yeast, sea salt and coconut oil to make the parmesan "cheese" topping. I used my food processor which worked well or you could chop the ingredients by hand.
After 45 minutes, or when squash is tender, remove from oven and reduce heat to 180ºC / 350ºF / Gas Mark 4. Stir in chopped kale and sprinkle the parmesan all over the squash. Bake for another 5-8 minutes or until the nuts are lightly toasted. Be sure to keep an eye on them so the nuts don't burn!
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