Roasted Butternut Squash with Kale and Almond Pecan Parmesan

This one comes from ohsheglows website (http://ohsheglows.com/2012/09/24/roasted-butternut-squash-with-kale-and-almond-pecan-parmesan/)

I did tweak the amounts because I made it twice and the second time I wanted more kale and more parmesan but this is a great dinner recipe for sure. It easily made 4 servings (depending upon if you want smaller portions - I got three dinner portions out of it but with another dish it could be divided into four smaller ones)

Ingredients:

• 2-2.5 pounds butternut squash
• 2 lg. cloves garlic, minced
• 2-3 tbsp finely chopped fresh parsley (I used 3 maybe a little more)
• 1/2 tbsp extra virgin olive oil
• 1/2 tsp fine grain sea salt (I used 1/4 tsp maybe a little more)
• 1 cup de-stemmed and roughly chopped kale

Almond Pecan Parmesan “cheese”: (I used 1/2 cup of each of the nuts and doubled the yeast. First time I made it, it was great as the recipe called 1/4 cup but the next time around, I did double it because wanted a bit more of the parmesan taste. 

• 1/4 cup almonds*
• 1/4 cup pecans
• 1 tbsp nutritional yeast 
• 1/8th tsp fine grain sea salt
• 1 tsp extra virgin olive oil

1. Preheat oven to 400F and lightly grease a casserole dish with oil.

2. Peel the squash. Thinly slice off the bottom and top and then slice through the middle lengthwise to make two halves. Remove seeds & guts with a grapefruit spoon or ice cream scoop. Chop two halves into 1-inch chunks and place into casserole dish. (I bought squash already cut and used two containers that equaled about the same amount as the recipe calls for)

3. Add minced garlic, parsley, oil, and salt into casserole dish and stir until well combined with the squash. Do not add the kale yet.

4. Cover casserole dish with a lid (or tin foil with a few holes poked) and bake at 400F for about 45 minutes.

5. Meanwhile, process the parmesan ingredients together until chunky (or just chop by hand and mix in a bowl). Make sure to leave lots of nut pieces for texture. I used a mini processor and it worked great with minimal clean up.

6. After about 45 mins (or when squash is just fork tender), remove from the oven and reduce heat to 350F. Stir in the chopped kale and sprinkle the parmesan all over the squash. Bake for another 5-8 minutes, until the nuts are lightly toasted. Watch closely so you don’t burn them. Remove & serve!

Read more: http://ohsheglows.com/2012/09/24/roasted-butternut-squash-with-kale-and-almond-pecan-parmesan/#ixzz3DWyAp3dr