Butternut Squash with Kale & Almond Parmesan

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Ingredients Minutes Calories
Prep Cook Servings
15 min 55 min 4
Butternut Squash with Kale & Almond Parmesan
Health Highlights


1/4 cup whole Almonds, raw (for parmesan)
1 tsp Extra virgin olive oil (for parmesan)
1 tbsp Nutritional yeast (for parmesan)
1/4 cup Pecans (for parmesan)
1 dash Sea salt, fine (for parmesan)
1 kg Butternut squash
1/2 tbsp Extra virgin olive oil
2 clove(s) Garlic (minced)
1 cup Kale (de-stemmed, roughly chopped)
3 tbsp Parsley, fresh (chopped)
1/2 tsp Sea salt, fine


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 and 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. Use a mini processor for minimal clean up.

6. After about 45 mins (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 they burn.

Remove, serve and enjoy!


Butternut Squash

is a power-packed veggie rich in vitamin A, vitamin C, folate and fiber!

Nutrition Facts

Per Portion

Calories 287
Calories from fat 120
Calories from saturated fat 12.4
Total Fat 13.4 g
Saturated Fat 1.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.3 g
Monounsaturated Fat 8.1 g
Cholesterol 0
Sodium 307 mg
Potassium 1239 mg
Total Carbohydrate 38 g
Dietary Fiber 8.9 g
Sugars 7.1 g
Protein 7.7 g

Dietary servings

Per Portion

Meat Alternative 0.5
Vegetables 4.1

Energy sources


Meal Type(s)