Roasted Butternut Squash with Kale and Almond Pecan Parmesan

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roasted butternut squash with almond parmesan 65072   Roasted Butternut Squash with Kale and Almond Pecan Parmesan

It’s good to be home.

Sketchie 6474   Roasted Butternut Squash with Kale and Almond Pecan Parmesan

Sketchie agrees, after a fun (but tiring) visit with his two furry cat friends. Luckily, grandpa put up with his antics yet again. I won’t go into the multiple accidents he had, but I’ll just tell you that I have an amazing, patient, and kind father-in-law. He deserves many of his favourite baked goods when we visit over Thanksgiving in a couple weeks. And possibly a 6-week spa getaway.

After a few rants and raves once home, Sketchie finally settled into his old digs, but unfortunately didn’t get the memo that we’re still on Pacific time. I have no idea how much coffee I consumed this weekend, but let’s just say my old friend, Bodum, is back to stay!

Back in Ontario, it’s clear that summer has come to an end. Trees are starting to change colour and my robe and slippers have appeared for the first time in months. I was so acclimatized to the amazing heat we had in B.C., I temporarily forgot all about this fall stuff. With bronzed skin for the first time all summer, I came home only to cover it up with sweaters and pants. The summer clothes are in a rejected, useless heap in front of the washing machine.

Since the weather was fitting, I consoled myself with grocery shopping and a healthy dose of fall produce. It’s good to be back in the kitchen, if anything!

roasted butternut squash 6513   Roasted Butternut Squash with Kale and Almond Pecan Parmesan

This weekend was all about squash…and cookies…and coffee beans. Actually, cookies were the first thing I made, not that that should come as a surprise to anyone. You’d think I’d be aiming for healthier fare after vacation, but I had one thing on my mind: recreating the amazing cookie as big as my head. That recipe will be coming soon, but since it’s Monday and we’re probably trying to eat a bit healthier, I have a vegetable recipe for you today. Don’t worry though, I don’t do boring vegetables.

roasted butternut squash 6431   Roasted Butternut Squash with Kale and Almond Pecan Parmesan

This recipe is inspired by the roasted butternut squash recipe I made back in 2009. It’s incredibly simple to make using only about 15-20 minutes of prep while the oven does the rest. This time, I made an almond pecan parmesan “cheese” and added Lacinato kale for green power. The result is a comforting fall side dish that will warm you to the bone.

roasted butternut squash with almond parmesan 6493   Roasted Butternut Squash with Kale and Almond Pecan Parmesan

Roasted Butternut Squash with Kale and Almond Pecan Parmesan

Email, text, or print this recipe

1 year ago: Creamy Roasted Tomato, Garlic, Coconut Soup
2 years ago: Maple Butternut Squash and Apple Casserole

Yield: 4 servings (as a side)

Ingredients:

  • 0.9 kg -1.13 kg (2-2.5 pound) butternut squash
  • 2 lg. cloves garlic, minced
  • 2-3 tbsp finely chopped fresh parsley
  • 1/2 tbsp extra virgin olive oil
  • 1/2 tsp fine grain sea salt
  • 1 cup de-stemmed and roughly chopped Lacinato kale

 

Almond Pecan Parmesan “cheese”:

  • 1/4 cup almonds*
  • 1/4 cup pecans
  • 1 tbsp nutritional yeast 
  • 1/8th tsp fine grain sea salt
  • 1 tsp extra virgin olive oil

 

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 & 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. I used a mini processor and it worked great with 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 you don’t burn them. Remove & serve!

Note: If you need a nut-free parmesan, try this version with sesame seeds.

roasted butternut squash with almond parmesan 6512   Roasted Butternut Squash with Kale and Almond Pecan Parmesan

Status: Warm with a happy belly.

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{ 180 comments… read them below or add one }

Anele @ Success Along the Weigh September 24, 2012

I can only imagine the antics Sketchie put your FIL through! Better bake up an extra batch of his favorite. ;-)

Is it wrong I focused on the “cookie as big as your head” part of the post? The actual recipe for this looks good of course but I’ll be waitin’ for that cookie! My baking gene has kicked in. The Mr’s co-workers are VERY happy!

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mari November 27, 2012

I made this for Thanksgiving dinner & it was a success!
Muchisimas gracias!

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Angela (Oh She Glows) November 27, 2012

Hi Mari, That is great to hear, thanks for letting me know!

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Tiff September 24, 2012

Exciting – I can’t wait for the leaves to change here. ;)

The recipe looks great. I <3 anything with butternut squash.

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Ashley September 24, 2012

How do you think this will go without the cheese? Part laziness (lack of processor), part nut calories. but I love butternut and kale.

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Angela (Oh She Glows) September 24, 2012

It would still work fine without it, but probably won’t have the “wow” factor like I find it does with the nut cheese.

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Willow September 24, 2012

Mmm, sounds perfect for the cooler weather! Leftovers would make an awesome breakfast, too. I wish my fiance liked butternut squash… the man loves pumpkin, but that’s the only squash he has any tolerance for. :/

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Jo September 24, 2012

My fiance only likes pumpkin and spaghetti squash! One of these days I’ll convert him…

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Barb C September 24, 2012

My husband ran away from home as a child over squash! But the other night he indulged me in trying some roasted spaghetti squash with garlic & olive oil and did not pack his bags afterward… ;-)

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Angela (Oh She Glows) September 24, 2012

hah I used to have fights over veggies at the dinner table many times. There is hope for everyone I guess!

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Laura @ Sprint 2 the Table September 24, 2012

It’s starting to feel like fall here. It was actually 50 this morning (cold for ATL).

Love this recipe. I saw the pics and immediately want to make it with the thyme I just bought. Bring on the winter squashes!

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Natalie October 5, 2013

Can I just use almonds, I don’t have pecans….

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Angela (Oh She Glows) October 6, 2013

Yes that should work fine too! enjoy

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Jo September 24, 2012

I love the “one years ago” and “two years ago” additions!! I find so many great recipes on blogs that do that!

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Jo September 24, 2012

By the way, this looks incredibly delicious! I can’t wait to make it! I got some delicata squash in my CSA share this week so I’ll have to use that instead.

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Angela September 24, 2012

Thanks Jo! I’ve been trying to remember adding it in lately. I agree – I love when other sites do it too, especially if I’m new to the blog.

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Christina September 24, 2012

I’m filing away for vegan Thanksgiving ideas!! :) Looks absolutely delicious.

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Andrea @ Vegvacious September 24, 2012

This looks incredible. Nothing says Fall like a roasted butternut squash! I have 2 sitting in my kitchen just begging to be used….I just can’t decide what recipe I want to whip up first!

PS – can’t wait for that cookie recipe :)

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Meghan September 24, 2012

Does the squash peel easily??

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Angela September 24, 2012

I don’t find it very difficult with a Y peeler. :)

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Claudia Berson October 13, 2012

If you microwave one butternut squash for two minutes, peeling is a cinch!

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Jesse (OutToLunchCreations) September 24, 2012

Looks delicious! I just ordered 3 different types of squash in my CSA this week and I have kale in the fridge so I will be trying this out for sure! I love the idea of nut parm.

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Erica { EricaDHouse.com } September 24, 2012

Can’t wait for it to drop below 90 here so I can use the oven again – almond + pecan + parmesan pretty much sounds like the best idea ever.

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janet @ the taste space September 24, 2012

I am always up for tasty ways to eat veggies, especially squash! Looks delicious! I usually add in miso to my “almonzano” but I don’t normally bake it, either! :)

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Beth @ Tasty Yummies September 24, 2012

Oh my gosh, this looks amazing!! I cannot wait to try that pecan “parmesan cheese” such a brilliant idea. I am fall crazy over here so anything with squash or pumpkin I am all about. Thanks for another lovely recipe!

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Jen @ Passport to Bliss September 24, 2012

Welcome back Angie! So that looks absolutely scrumptious, but what caught my eye was that darling fork that looks like a branch! At first I thought you put a branch in the dish to give it an autumn look, but then I noticed that it was indeed a fork! Where ever did you find that?

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Marie-Eve June 23, 2014

I love this fork to! Where ever did you find that? :)

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kim@hungryhealthygirl September 24, 2012

I have everything to make this. Thanks you just solved my question of “what is going to be the side”. Looks super warming and comforting….love butternut squash!

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Heather (Heather's Dish) September 24, 2012

i’m not vegan, but that “cheese” sounds heavenly!

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Aly September 24, 2012

My boyfriend and I also love to go up to Whistler and are obsessed with the Zephyr monster cookie and have been talking about recreating it and were just talking about doing it today… so I am so excited to see your recipe soon and I think he will too!

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Somer September 24, 2012

Oh wow! That’s perfect fall comfort food! YUM!

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Liz @ Tip Top Shape September 24, 2012

This looks delicious. I was just thinking that I wanted a good butternut squash recipe to welcome in the fall weather out here :D

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Averie @ Averie Cooks September 24, 2012

Can’t wait to read about the cookie as big as your head recreation. When I saw the pic of that thing, I thought, hmmm, I wonder if she will…. And you did. Good job :)

And this kale and squash looks delish. I love the cast iron or metal pot it’s in. So rustic and perfect for the dish! Beautiful pics!

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Andrea September 24, 2012

Looks absolutely delicious! I can imagine Sketchie causing all sorts of ruckus… reminds me of my kitty!! Sketchie is just too cute for words.

And I also love the new one year, two years ago additions. I think I’ve seen almost all of your recipes before :), but it’s still fun because I’ve definitely missed some!

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Tanya @ playful and hungry September 24, 2012

I love fall for pumpkins only!
And your pictures are beautiful!

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Silvia @ skinny jeans food September 24, 2012

Oh, you mean, Sketchie was pissed, and thought “Shit! I wish they’d take me on vacation, too!”. …. my cats are like that… ;-)

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Leanne @ Healthful Pursuit September 24, 2012

“I don’t do boring vegetables” Oh you’re right about that! Love the look of your first homemade dinner. I always love getting back in the kitchen after a trip and whipping up something wholesome and warming. I’m still waiting for the Fall colours to come to Montreal. When I was in Calgary last week, they were in full affect… but we still have green EVERYTHING right now!

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lis September 24, 2012

Was just watching the new Sarahfit video and noticed that you were mentioned! I’m just I am not the first to let you know but I wanted to make sure you did. I am always happy to see you mentioned elsewhere on the net, because you are so wonderful!

http://www.youtube.com/watch?v=fEwzqD1uvvY&feature=g-u-u

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Angela (Oh She Glows) September 24, 2012

thanks for letting me know – I will check it out!

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Senator September 24, 2012

Oh sweet culinary Lord, I must try that cheese recipe soon!

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Lia September 24, 2012

Yummy! That looks perfect for today.

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Austin September 24, 2012

This looks amazing! I’m thinking dinner later this week for sure!
P.S. I absolutely love your food photography!

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Angela (Oh She Glows) September 25, 2012

Thank you, that means a lot to me!

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JL September 24, 2012

Hey Angela – popping in to say that that Parmesan looks FAB!!! (And Sketchie is oh-so-cute)

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Angela (Oh She Glows) September 25, 2012

Thank you JL! Sketchie approves this message. heh

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Lisa @ The Raw Serenity September 24, 2012

I am obsessed with every ingredient in this recipe so I am very likely to become obsessed with it!
Thanks so much for sharing!
I alway s seem to use kent pumpkin though. That’s my personal fav :)

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Kristy H September 24, 2012

OMG COOKIE! Ok will be waiting for that recipe, devoured a pack of vegan cookies in under two days lol. This recipe looks so tasty, have squash in the fridge and cant wait to try it.

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Mary September 24, 2012

Is Sketchie a Bengal cat? He is so handsome!

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Nic@diningwithastud September 24, 2012

Gorgeous kitty :) I have never heard of nutritional yeast. I need to go get some and try out this “cheese”

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Angela @ Eat Spin Run Repeat September 24, 2012

Mmm this sounds so lovely and comforting Ange! And welcome home! I am definitely feeling the warmer weather dishes these days, and have got soup/stew ideas flying around my brain like crazy! I hope you’ve been having fun recreating that cookie recipe… remember, it’s all about very thorough taste testing! ;)

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Kt September 24, 2012

What did you serve as the main with this? Can’t wait to try this tomorrow – weather is wet and grey here!

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Angela (Oh She Glows) September 25, 2012

we actually ended up thawing some veggie burgers – I just crumbled one right in. It would go really well with my lentil walnut loaf too.

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Tiffany @ eat clean work dirty September 24, 2012

This looks delicious! I’m putting it next on my to make list!

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Flynn September 24, 2012

As always, you have the most gorgeous vegan recipes, photographs and cat pics. Basically my favorite things! Thanks for being my go-to vegan recipe blog and for sharing your life and work with all of us lucky enough to be inspired by it all. And like you, Fall is such a magical of year for me because its Gourd Time, aka vegan pumpkin pie smoothie and muffin time!

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Angela (Oh She Glows) September 25, 2012

Thank you, I appreciate your kind words so much!

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Katrina @ Warm Vanilla Sugar September 24, 2012

Sounds awesome! Yum!

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laura September 24, 2012

nomnomnom!

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Maggie September 24, 2012

Where did you get those forks?? I love them

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Angela (Oh She Glows) September 25, 2012

Thanks Maggie – they are from West Elm. I only bought them for photography but I seriously want an entire set…hah

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Sara Nickel September 25, 2012

They are so cool!! Totally great for fall & winter!

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