I know it’s only Halloween, but Thanksgiving will arrive before you realize it. I like to plan menus ahead, especially when trying a new recipe so there’s time to test it before serving to family and guests.
Turkey, stuffing, and mashed potatoes are staples. The side dishes are where I like to change things up. This baked butternut squash with kale is an ideal side—simple to prepare, flavorful, and a healthier alternative to heavy cream- or cheese-based dishes.
For the greens I used baby kale from organicgirl. Their produce is consistently fresh and lasts longer than many other packaged greens, which makes planning and prepping ahead much easier.
I kept the preparation straightforward: roast cubed butternut squash with a drizzle of olive oil and a pinch of salt until tender. Once roasted, toss the squash with handfuls of baby kale and top with toasted walnuts and pomegranate seeds for color and brightness. It makes a great substitute for the usual sweet potato side.
Baked Butternut Squash with Kale
15 minutes
30 minutes
45 minutes
A lighter Thanksgiving side: roasted butternut squash tossed with fresh baby kale, toasted walnuts, and pomegranate seeds for a balance of sweet, savory, and crunchy textures.
Ingredients
- 1 (2–2.5 pound) butternut squash
- 1½ tablespoons extra virgin olive oil
- ½ teaspoon salt, or to taste
- 1½ cups baby kale
- 1/3 cup chopped walnuts
- 1/4 cup pomegranate seeds
Instructions
- Preheat the oven to 400°F. Lightly spray or grease a baking dish.
- Prepare the squash: peel, halve lengthwise, remove seeds, and dice into bite-sized cubes. Place the cubes in the baking dish, drizzle with olive oil, sprinkle with salt, and toss to coat. Roast for about 45 minutes, or until tender.
- Remove the dish from the oven, add the baby kale and toss with the roasted squash. Sprinkle the walnuts on top and return to the oven for about 5 minutes to lightly toast the nuts. Remove and garnish with pomegranate seeds. Adjust seasoning if needed and serve warm.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 224
Total Fat: 8g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 7g
Cholesterol: 0mg
Sodium: 198mg
Carbohydrates: 40g
Fiber: 12g
Sugar: 8g
Protein: 5g
Disclosure: I received a clamshell of organicgirl baby kale to try and create a recipe. All opinions are my own.