Side dishe for 6

Roasted Butternut Squash Casserole

Name: Roasted Butternut Squash Casserole
Total time: 75 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 /large butternut squash; 2 cloves garlic; 3 tbsp finely chopped fresh parsley; 1 tbsp extra-virgin olive oil; 1/2 tsp fine sea salt; 2 cups stemmed and finely chopped kale; 1/4 cup whole almonds; 1/4 cup roasted pepita seeds; 1 tbsp nutritional yeast; 1/8 tsp fine sea salt; 1 tsp extra-virgin olive oil

Roasted butternut squash combines with garlicky kale, herbs, almonds, and pepitas in a warm baked casserole.

$0.95per serving $

75 minstart to table

6servings

American Vegetarian Vegan Dairy-free Gluten-free Low-carb Kid-friendly Budget Side dishes Lunches Cold-weather comfort Fall Winter

Ingredients

1 /large butternut squash
2 cloves garlic
3 tbsp finely chopped fresh parsley
1 tbsp extra-virgin olive oil
1/2 tsp fine sea salt
2 cups stemmed and finely chopped kale
1/4 cup whole almonds
1/4 cup roasted pepita seeds
1 tbsp nutritional yeast
1/8 tsp fine sea salt
1 tsp extra-virgin olive oil

Steps

Heat the oven to 425 F and line a large baking sheet with oil.
Cut the squash into small cubes, then toss it with olive oil, garlic, parsley, and salt.
Roast the squash for 35 to 40 minutes, stirring once, until tender and browned.
Cook the kale in a large skillet over medium heat for 5 minutes, until wilted.
Combine the squash and kale in an 8-by-8-inch baking dish, then top with almonds, pepitas, nutritional yeast, salt, and oil.
Bake the casserole at 375 F for 15 minutes, until hot and lightly browned.