Monday, November 23, 2015

Kale & Butternut Squash Stuffing

I read an article recently that discussed what people eat at Thanksgiving. The most common answer is "the usual" which makes sense to me, I mean, we're saying stuffing, sweet potato casserole, green beans, cranberry sauce, turkey, mashed potatoes and all the pie. But maybe that also includes butternut squash soup or pumpkin risotto or Jello, no?

Here's a proposal: in all the Friendsgivings, Thanksgivings, and potlucks, there's some room for experimentation on "the usual". This recipe comes from the Oh She Glows cookbook and aligns well with my transition from pumpkin things to Christmas things. This recipe is also super simple.

You could get a whole butternut squash to roast but I bought those convenient pre-cut packaged squash. Not the freshest but certainly convenient! Right up there with pre-peeled chestnuts. The butternut squash is roasted in a casserole dish with garlic, parsley, salt, and olive oil. The lid for my dish was not oven safe so I just covered it with aluminum foil.

While the squash is cooking, almonds and pecans are placed in a food processor with olive oil to create a crunchy topping. When the squash is cooked through, fork-friendly, stir in some chopped kale and the nut mixture. Return to the oven for five more minutes until the nuts are slightly toasted.

I found this was best served warm and if you have guests that have a nut allergy, it still tastes delicious without the almond-pecan topping.

Don't worry, there will be pie!


  • 2-3 lbs. butternut squash, diced (peeled and seeded if using a whole squash)
  • 2 cloves of garlic, minced
  • 1 1/2 Tablespoon olive oil
  • 1/2 cup parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 cup pecans
  • 1/4 cup almonds
  • 1 1/2 teaspoons olive oil
  • 1 cup kale, chopped
  1. Preheat oven to 350. 
  2. Chop butternut squash and add cubes to a casserole dish (oven-proof). 
  3. Add the minced garlic, parsley, salt and olive oil to the casserole dish and carefully stir.
  4. Using the dish's lid or aluminum foil, cover the dish and roast for 30-45 minutes until the squash is tender.
  5. Meanwhile, combine the almonds, pecans and olive oil in a food processor. Pulse until chopped into a crumbly consistency. Set aside.
  6. Chop approximately one cup of kale. You can use more if you'd prefer.
  7. Remove the squash from the oven and add the nut topping and kale. Carefully stir together.
  8. Leaving the dish uncovered, continue baking for 5 minutes to toast the almonds and pecans. 
  9. Serve warm! 

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