Roasted Butternut Squash with Almond-Pecan Parmesan
Vegan, gluten-free, refined sugar-free, soy-free
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This comforting and nutritious side dish will warm you to the bone! The Almond-Pecan Parmesan lends a crunchy contrast to the buttery and lightly sweet squash. Finely chopped kale provides a boost of green power. Trust me when I say that it's so good you'll want to enjoy this dish as a main course.
Yield
4 side servings
Prep Time
20 Minutes
Cook time
50 Minutes
Total Time
1 Hour, 10 Minutes
Ingredients:
For the roasted squash:
- 1 medium/large butternut squash (2 to 2 1/2 lbs.)
- 2 large garlic cloves, minced
- 3 tablespoons finely chopped fresh parsley
- 1 tablespoon (15 mL) extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1 cup (37 g) stemmed and roughly chopped kale
For the Almond-Pecan Parmesan:
- 1/4 cup (40 g) whole almonds
- 1/4 cup (27 g) pecan halves
- 1 tablespoon (15 mL) nutritional yeast
- 1/8 teaspoon fine sea salt
- 1 teaspoon (5 mL) extra-virgin olive oil
Directions:
- Preheat oven to 400°F (200°C) and lightly grease a large casserole dish with oil.
- Peel the squash. Thinly slice off the bottom and top and then slice through the middle lengthwise to make two halves. Remove seeds with a spoon. Chop the two halves into 1-inch chunks and place into the casserole dish.
- Add the minced garlic, parsley, oil, and salt into casserole dish and toss until combined with the squash. Do not add the kale yet.
- Cover the casserole dish with tinfoil (with a few holes poked) and bake at 400°F (200°C) for about 45 minutes, until tender and lightly browned.
- Meanwhile, in a mini food processor, pulse the Almond-Pecan Parmesan ingredients together until coarsely chopped.
- After cooking, remove the squash from the oven and reduce the heat to 350°F (180°C). Remove the tinfoil. Stir in the chopped kale and sprinkle the Parmesan all over the squash. Bake for another 5 to 8 minutes, uncovered, until the nuts are lightly toasted. Watch closely so you don’t burn the nuts. Serve warm.