Ingredients with Measurements:
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 bunch of Lacinato kale, stems removed and leaves torn into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, toss the butternut squash with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and black pepper.
4. Spread the butternut squash in a single layer on the prepared baking sheet.
5. Roast the butternut squash for 20 minutes.
6. In the same large bowl, toss the Lacinato kale with the remaining 1 tablespoon of olive oil.
7. After 20 minutes, remove the baking sheet from the oven and add the Lacinato kale to the baking sheet.
8. Toss the butternut squash and Lacinato kale together.
9. Return the baking sheet to the oven and roast for an additional 10-15 minutes or until the butternut squash is tender and the kale is crispy.
10. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-35 minutes
Temperature:
- 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 150
- Total fat: 7g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 320mg
- Total carbohydrate: 23g
- Dietary fiber: 5g
- Total sugars: 4g
- Protein: 3g
Substitutions for ingredients:
- Smoked paprika can be substituted with regular paprika or chili powder.
- Lacinato kale can be substituted with curly kale or Swiss chard.
- Olive oil can be substituted with avocado oil or coconut oil.
Variations:
- Add 1/4 cup of chopped walnuts or pecans to the butternut squash and kale mixture before roasting.
- Add 1/4 cup of dried cranberries or raisins to the butternut squash and kale mixture before roasting.
Tips and tricks:
- Make sure to cut the butternut squash into uniform 1-inch cubes to ensure even roasting.
- Massage the kale with the olive oil to help it crisp up in the oven.
- If the kale is not crispy enough after roasting, broil it for 1-2 minutes.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the roasted butternut squash and kale on a large platter.
- Garnish with fresh herbs such as parsley or cilantro.
Garnishes:
- Fresh herbs such as parsley or cilantro.
Pairings:
- Serve with grilled chicken or roasted salmon.
Suggested side dishes:
- Quinoa or brown rice.
Troubleshooting advice:
- If the butternut squash is not tender after roasting, return it to the oven for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash the kale thoroughly before using it in the recipe.
- Use a separate cutting board and knife for the butternut squash and kale to prevent cross-contamination.
Food history:
- Butternut squash is native to North America and has been cultivated for thousands of years by indigenous peoples.
- Lacinato kale, also known as Tuscan kale, is a variety of kale that originated in Italy.
Flavor profiles:
- The butternut squash is sweet and nutty, while the Lacinato kale is slightly bitter and earthy.
- The smoked paprika adds a smoky flavor to the dish.
Serving suggestions:
- Serve the roasted butternut squash and kale as a side dish or as a vegetarian main course.
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