Vegan Roasted Butternut Squash with Kale
1 medium butternut squash, peeled, and cubed (you can save the seeds to roast later)
2 cups of roughly chopped kale
1 T coconut oil or olive oil (completely optional, the squash will cook perfectly fine without it and still tastes wonderful)
salt and pepper to taste
9"x13" baking dish
2 T chopped pecans (optional, but they add a really lovely texture)
Preheat oven to 400º F
Line baking dish with aluminum foil (make sure to cover the sides and leave a bit of overhang)
Add in squash, seasonings, and toss in oil if using.
Cover with more foil (I like to roll the top and bottom foil together to make it seal really well) and cut a few slots in the top to release steam.
Bake for 45 minutes or until fork tender.
Lower oven to 350º and add kale and pecans( if using) to the squash.
Toss together, reseal the top, and cook for an additional 5-8 minutes.
Pairs Well With
Some days, I want comfort food and this fits the ticket. Sweet, creamy, warm, and absolutely guilt free.