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