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Roasted Butternut Squash with Kale and Almond Pecan Parmesan

This recipe is from the wonderful ohsheglows.com award-winning recipe site of Angela Liddon. She lists it as one of her top two recipes of 2012 and says that it was inspired by the roasted butternut squash recipe she made back in 2009. It’s incredibly simple to make using only about 15-20 minutes of prep while the oven does the rest. This time, she made an almond pecan parmesan “cheese” and added Lacinato kale for green power. The result is "a comforting fall side dish that will warm you to the bone".

One reviewer wrote, “Have cooked this butternut squash recipe twice in a week- my husband adores it. The nut Parmesan is fabulous and I will use it on a multitude of other dishes- thank you.”

Ingredients

2 - 2.5 pounds butternut squash
2 lg. cloves garlic, minced
2-3 tbsp finely chopped fresh parsley
1/2 tbsp extra virgin olive oil
1/2 tsp fine grain sea salt
1 cup de-stemmed and roughly chopped Lacinato kale

Almond Pecan Parmesan “cheese”:

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

*Note: If you need a nut-free parmesan, try using sesame seeds.

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

  

Instructions

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.

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 minutes (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!

Yields 4 servings (as a side dish)

Original recipe and image source: http://www.tbyil.com/Roasted_Butternut_Squash_Kale_Almond_Pecan_Parmesan.htm

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