Roasted Butternut Squash with Kale and Almond Pecan Parmesan

197 comments

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It’s good to be home.

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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!

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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.

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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.

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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.

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Status: Warm with a happy belly.

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{ 197 comments… read them below or add one }

1 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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2 mari November 27, 2012

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

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3 Angela (Oh She Glows) November 27, 2012

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

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4 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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5 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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6 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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7 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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8 Jo September 24, 2012

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

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9 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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10 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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11 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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12 Natalie October 5, 2013

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

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13 Angela (Oh She Glows) October 6, 2013

Yes that should work fine too! enjoy

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14 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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15 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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16 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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17 Christina September 24, 2012

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

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18 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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19 Meghan September 24, 2012

Does the squash peel easily??

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20 Angela September 24, 2012

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

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21 Claudia Berson October 13, 2012

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

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22 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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23 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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24 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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25 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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26 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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27 Marie-Eve June 23, 2014

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

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28 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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29 Heather (Heather's Dish) September 24, 2012

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

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30 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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31 Somer September 24, 2012

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

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32 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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33 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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34 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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35 Tanya @ playful and hungry September 24, 2012

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

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36 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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37 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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38 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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39 Angela (Oh She Glows) September 24, 2012

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

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40 Senator September 24, 2012

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

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41 Lia September 24, 2012

Yummy! That looks perfect for today.

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42 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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43 Angela (Oh She Glows) September 25, 2012

Thank you, that means a lot to me!

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44 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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45 Angela (Oh She Glows) September 25, 2012

Thank you JL! Sketchie approves this message. heh

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46 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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47 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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48 Mary September 24, 2012

Is Sketchie a Bengal cat? He is so handsome!

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49 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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50 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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51 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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52 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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53 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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54 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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55 Angela (Oh She Glows) September 25, 2012

Thank you, I appreciate your kind words so much!

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56 Katrina @ Warm Vanilla Sugar September 24, 2012

Sounds awesome! Yum!

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57 laura September 24, 2012

nomnomnom!

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58 Maggie September 24, 2012

Where did you get those forks?? I love them

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59 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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60 Sara Nickel September 25, 2012

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

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61 Caralyn @ glutenfreehappytummy September 24, 2012

that parmesan sounds divine!

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62 donna September 24, 2012

A great recipe!!! 2 kids who said..we dont like butternut squash tried it and loved it including an italian exchange student i have here with us for a year. He was hesitant to even taste it..but he went back for seconds!!! I made a mac and cheese bites in muffin tins from tofu and the parmesan mix you have.. YUM!!

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63 Emilie September 25, 2012

Quick question: I wonder what you would serve this with (since you mention it’s a side dish)?

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64 Angela (Oh She Glows) September 25, 2012

Hey Emilie, 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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65 Emilie September 25, 2012

Perfect, I made 10 of your veggie burgers last week :) Thanks for the constant inspiration, I couldn’t have switched to a meat-free diet without your delicious recipes and optimism!

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66 Emilie September 25, 2012

ps: I cannot wait to try your black bean and butternut squash burritos! I’ve never cooked with butternut squash and I learnt yesterday at the grocery store that pumpkin and squash only come in season mid-October here… waiting patiently ;)

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67 molly September 25, 2012

Yum, made this tonight, but I used sesame seeds instead of pecans. So good!!! Whipped up a random tomato sauce to eat with it. Great combo! Thanks for another fantastic recipe :)

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68 India Leigh @aveganobsession.com September 25, 2012

a cool breeze is blowing into the UK too! I’ve started eyeing up the hefty squashes in the supermarket. Your BEAUTIFUL post has found my tipping point! The almond parmesan
is a genius idea to frost the sweet roast. There is definitely something about roasted butter nut squash that makes you go…ahhhh! It will be risotto time again soon too!

x

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69 Jennifer @ Peanut Butter and Peppers September 25, 2012

I just love Butternut Squash and your dish looks amazing!!

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70 Chelsea @ One Healthy Munchkin September 25, 2012

I eat squash like it’s my job during the fall/winters, so I’m so excited about this recipe. It looks amazing!

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71 rachel September 25, 2012

I love your “Parmesan” cheese idea!

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72 Michelle @ Eat Move Balance September 25, 2012

I LOVE every single one of those ingredients! It has to be delicious. Thanks for sharing the recipe–can’t wait to try it. :)

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73 kally September 25, 2012

I love this recipe, but wonder how it could be made with less oil (as in nuts). Do you think it would be just as good with less cheese, or could I somehow make the cheese a bit llighter? Any thoughts? I really like this site and recommend it to many of my friends.

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74 Angela (Oh She Glows) September 25, 2012

If it’s helpful at all, you really don’t get many nuts per serving – say if it serves 4, you’d only get 2 tbsp of nuts max.
Either way, if you want to lighten it up you could try grinding rolled oats to sub for half the nuts? Im sure sure how it would taste, but might be worth a shot.

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75 kally September 25, 2012

Thanks, a great idea. i am going to try this tomorrow night. So you would basically chop up the oats in a food processor and add that in? Great idea.Would other nuts, like walnuts work?

I am restricted to 30 – 50 grams of good oils a day and very very low sat fats.
Thanks again.

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76 Angela (Oh She Glows) September 25, 2012

Yes that’s probably what I would try out! I really hope it works for you and tastes good. Let me know how it goes. :) Of course another option is to just cut the parm in half. enjoy

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77 Andrea September 25, 2012

I just made this for lunch and it was OUTSTANDING! All of the flavors work beautifully together! Thanks again for another great recipe!

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78 Kari@Loaves and Dishes September 25, 2012

A perfect fall meal. Yum.

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79 CharmedYogi September 25, 2012

MMM. Two of my favorite foods – butternut squash and kale. I just made a butternut squash and kale soup with veggie broth, shitake mushrooms, miso, garlic and ginger. Yummy.

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80 Lauren @ The Homeostatic Mindset September 25, 2012

You are an enabler! I have literally eaten 3 acorn squash myself over the past 6 days. This looks so good and fall-like :D

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81 Sarah September 25, 2012

I made this last night and I served it over spinach and brown rice. It was so yummy and the house smelled delicious after baking it! Thank you for this fantastice recipe Angela! I will definetly be making it again :D

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82 Dan September 25, 2012

Angela, I don’t really comment on many blogs as I just help my wife with hers. However, I have to say over the last month or so… your photography has gotten really awesome! I am liking the dark backgrounds a lot. Seems to bring the food out more.

Keep it up!

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83 Angela (Oh She Glows) September 25, 2012

Thank you Dan, that makes my week! I’ve been trying to branch out and try new things lately. I tend to only see parts I don’t like in my photos, so your praise is greatly appreciated!

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84 Marisa September 25, 2012

Hello! I made this last night and impressed the heck out of my boyfriend, who is the normal chef in the house :) Thank you so much for such an awesome recipe!!!!

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85 Kelly @ Foodie Fiasco September 25, 2012

Okay, I’m kind of in love with how you presented this dish. It looks sooooooo delish, and I can’t get over how your served it in the cast iron! Fabulous!

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86 Kathy Steger September 25, 2012

Not a day goes by that I do not visit your site and salivate over beautiful photos of food. Absolutely love your blog

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87 Angela (Oh She Glows) September 26, 2012

Thank you so much Kathy! :)

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88 Sonal September 26, 2012

Ahh we had our first rain fall of the season and i’m so excited to make this dish! :) Love butternut squash!

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89 Dannii @ Hungry Healthy Happy September 26, 2012

I am so happy that it is squash season. I love all fall foods.

Cute kitty :)

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90 Abby@ Totes Delish Blog September 26, 2012

This looks perfect for the fall weather : ) I have been meaning to make your parmesan cheese version for a while, this was just the reminder and inspiration I needed to make it happen!

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91 Nancy September 26, 2012

Fabulous!!! Made this last night adding a couple of cans of chickpeas (a sure sign of laziness) and DOUBLED the amount of Parm cheez (a complete lack of interest in calories). So yummy :)

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92 Sam Nicaise September 26, 2012

This is amazing! Just made some with delicata squash (no need to remove the outer shell) and it was probably the tastiest thing I have had in months. Went with extra garlic and rosemary instead of parsley. Props!

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93 Angela (Oh She Glows) September 27, 2012

Glad to hear that Sam!

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94 Jessica September 26, 2012

I made this for dinner tonight. My husband said, “Please tell Angela this is one of the best things you’ve ever made.” I let my beagle Zoe have a couple pieces. She’s typically indifferent to people food, but now she’s pulling out all the stops to get more. This will be a Thanksgiving side dish for sure! You are a genius :)

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95 Angela (Oh She Glows) September 27, 2012

hah awww that is so amazing to hear! Glad it was a hit (even with the pooch) ;)

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96 kally September 26, 2012

I made this as you suggested, with half nuts and half ground oatmeal. it was fabulous. I am sure it would be even more fabulous with all nuts, but I keep my oils to a minimum. Thanks for this incredible recipe. i will make this many more times.

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97 Angela (Oh She Glows) September 27, 2012

Yay Im so glad it worked with oats! :) Thanks for letting me know.

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98 Jamee September 29, 2012

Hi Angela! I totally made this yesterday with a couple of cute little butternut squashes from my mom’s garden that were just aching to be made into a delicious dish–and the stars aligned and you published this post and the squash was delicious and everything is right in the universe. Thank you so very much. I feel like you are my flavor-soulmate!

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99 Angela (Oh She Glows) September 30, 2012

hah well Im honoured! ;) Glad you enjoyed it!

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100 Beth September 30, 2012

Angela,

We tried this recipe of yours and it was so good! Even our sons who don’t care for butternut squash liked it. Thank you so much!

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101 Naomi Jathan, RHN September 30, 2012

I made this today during a squash cooking spree. IT IS AMAZING!!!! I love your recipes and recommend them to clients a lot (I’m a Holistic Nutritionist). I love squash and love finding new yummy squash recipes =)

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102 Erin September 30, 2012

This was amazing. I will definitely be making this again. Thank you!

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103 Sarah September 30, 2012

This was sooooo delicious! And super easy to make (long baking time, but who cares? as long as I don’t have to spend that time cooking :P)

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104 Jessica September 30, 2012

YUM! I just made this… love the “cheez” alternative. A great recipe for butternut squash! Everything in it is healthy and delish!

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105 Nicole October 1, 2012

I had my non vegan friends over for dinner last week and made them some of your delicious fall recipes. They were all amazed by the rich flavors and healthiness of all the dishes!

I started them off with my go-to appetizer, Spinach and Artichoke dip (so creamy, they couldn’t believe it was bean puree) and the Mushroom Walnut Tart (first time, my new fave app that I want to make for Xmas). For dinner we had the Butternut Squash Mac N Cheese (so delish, I finally just finished the leftovers today) and the Butternut Squash with Almond and Pecan Parmesan (also a fave that’s surprisingly easy to make) because you can’t taste the butternut squash flavor in the Mac N Cheese recipe.

Thank you for providing us with tasty & nutritious vegan recipes!!

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106 Angela (Oh She Glows) October 1, 2012

Wow you are superwoman! So happy to hear how well the dishes went for your party and that they were enjoyed. :) Now it’s time for you to kick back & relax, I’d say!

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107 Christina October 2, 2012

This recipe rocked mine and my husband’s world last night! Thank you for the scrumptious recipes!!!

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108 Cynthia October 4, 2012

You GENIUS, you!. =) Sooooooo perfect & hits all the right flavor & texture notes! The only thing I changed was that I didn’t have pecans that weren’t candied so I threw in just a few of those for a pecan taste & made up the difference with walnuts (to counter the sweetness of the sugar). Thank you for sharing with the world!

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109 Leia October 6, 2012

What breed of cat is Sketchie? I’m going to get a cat soon and need recommendations, as I’ve never had one! :)

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110 Heather L October 6, 2012

Dumb question here…is the nutritional yeast optional? I’m making this to bring to Thanksgiving tomorrow and don’t have it on hand…should I made the extra trip to get it? Thanks!

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111 Angela (Oh She Glows) October 7, 2012

There is only 1 tbsp of nooch so I want to say skip it, however I find it really does add a nice Parmesan-y flavour. Either way Im sure it will still be good!

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112 Heather L October 7, 2012

I did decide to buy it…I was intrigued. Dish is in the oven now and I’ll let you know how it goes…smells great. Looking forward to finding other uses for the yeast…! Thanks. (we’re not vegan but I’m enjoying the vegetables and other recipes!

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113 Natalie October 8, 2012

Had this for dinner tonight, it was delish! Thanks for sharing!

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114 LCI October 9, 2012

Tried this yesterday and it was excellent. I didn’t have kale so I used red chard and the colour of that added much to the dish. Will make again.

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115 Ashley October 9, 2012

Just made this one and paired it with your ceasar dressing on a big green salad and quinoa. Perfect fall dinner! Currently snacking on cold leftovers as I type, yum!

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116 Christy October 9, 2012

I made this tonight. Though I omitted the nutirtional yeast and parsley, I added rosemary and parmesean cheese. I thought this dish was FANTASTIC! Ate it as my main course for dinner and didn’t even need anything else with it. I really LOVED it! Thanks for sharing!

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117 april October 11, 2012

Thanks for the delicious idea! My husband and I LOVED it!

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118 Lana October 11, 2012

I tried this recipe and it was SO easy and very very good! My boyfriend and I have started gluten free and I am 90% plant based so I was so excited to try this! It tastes very fall and we loved the ‘cheese’ It is very filling, but I also made some quinoa and served it on top of that. LOVED IT. Thanks! I can’t wait to try more of your recipes

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119 Kate October 13, 2012

Hi Angela! I’ve been using your blog as my go-to recipes ever since I had to cut out dairy from my diet a few months ago. This recipe was DELICIOUS! The flavors were great and really completed the butternut squash. My boyfriend couldn’t stop eating it hehe. Definitely going to become a staple in my cooking. Thank you!

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120 Suzie Mason October 14, 2012

Have cooked this butternut squash recipe twice in a week- my husband adores it. The nut Parmesan is fabulous and I will use it on a multitude of other dishes- thank you

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121 Alexandrine October 21, 2012

This was soooo delicious :) I really recommend you don’t skip the nut mixture!

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122 Jennifer Peters October 31, 2012

I have made this recipe several times this month! It’s a great easy dish for our “meatless Mondays” which my husband usually dreads. We serve this up as a main course and I actually add extra kale. It is perfect for an easy dish on a cold night!

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123 Luci November 5, 2012

I made this this weekend. So good!

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124 Karen November 8, 2012

I love all of your recipes. Have not made one yet that I dont like. Getting to the point we just browse your recipes and keep those items on stock.

Where did you get those cute black cast iron bowls you serve these up in. They are cute!

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125 Laura S November 10, 2012

OK I thought the butternut squash and black bean burritos were my favorite squash recipe until I met this one! You’re right, the nut cheese definitely adds the “WOW” factor. I left out the parsley (not a fan) and added more kale, and also put it on broil for the last 5 minutes to crisp it up a bit. I could not stop eating it!! I will definitely be making this for Thanksgiving and I’m sure it will be a crowd-pleaser…thank you!

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126 Krissy November 11, 2012

This recipe is amazing! I have made it several times and recommended it to a bunch of friends. I increased both the garlic and kale (personal preference)… my husband is amazed at how much the almond-pecan topping actually tastes like cheese. Home run!

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127 Alison November 12, 2012

Mmmmmm! So good. I used walnuts and chard because it’s what I had, and I kept everything else the same. Delicious. I so love your recipes!

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128 Iris November 23, 2012

Seems a great recipe to try! Do you have any recommendations for what to eat with it?

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129 Jacqueline November 23, 2012

Absolutely amazing!
1st time having Kale and the Almond Pecan Parmesan “Cheese” and it was delicious!
Thanks for the recipe!

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130 Lana November 25, 2012

Hi Angela,
I just hosted my first vegan thanksgiving for my family and made this!!! I didn’t change a thing and it turned out sooooo good. We absolutely loved the vegan parmesan toping! We ate the left overs straight from the fridge the next morning — even cold it was amazing!! Thanks!!!

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131 Angela (Oh She Glows) November 25, 2012

Hey Lana, I’m so happy to hear this! Thanks for trying it out :) Happy belated Thanksgiving!

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132 Jenn November 28, 2012

A little late to the party, but just whipped this up and it is delish! the nut cheese is so simple but really adds that extra flavor. i overcooked my squash a little (story of my life) but don’t mind it a little squishy :) thanks for the great recipe!!

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133 Michelle December 4, 2012

Where did you get that black cast iron dish? My favorite restaurant carries those and I’ve been searching for them!

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134 Angela (Oh She Glows) December 5, 2012

Hey Michelle, I think I bought them at Kitchen Stuff Plus store. They are SOLID/heavy and a bit expensive like most cast iron.

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135 Sarah January 2, 2013

I loved this recipe! It will definitely be going into my regular winter food rotation. After my first serving I ended up doubling the almond, pecan, “parm” and kale topping. It probably upped the calories a decent amount but it was so good and so easy to make I knew I needed more immediately. First time using nooch too and it was so perfect. Thank you!

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136 Sarah January 2, 2013

come to think of it, I didn’t weigh the squash, which was quite large, so maybe that’s why the topping initially seemed a bit sparse. I could have used to much squash.

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137 Caitlin January 5, 2013

I love the 239 comments stating the obvious (OMG this looks SO GOOD I can’t wait to make it blah blah blah), but as someone who has actually made the recipe, my opinion matters at least 1,000,000x more. And with that introduction, let me say: it tastes even better than it looks. AMAZING! Thank you!

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138 Kim January 15, 2013

Angela!!! This is the Best.Recipe.Ever!!! I can’t stop eating it!! Thank you so much!!

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139 Danielle January 17, 2013

I made this dish last night and absolutly loved it! Even my husband who swore he didn’t like butternut squash (all he had ever had was soup) loved it and said “you can make this anytime you want!”. I love the flavor that the kale adds, and I honestly do love recipes where the hardest part was trying to cut through the squash!

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140 Jessica January 26, 2013

I made this, but I processed the squash into thin slices, and processed the kale so it looked like parsley, then added a citrus fennel sage herbal blend instead of parsley. It was awesome!

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141 Christine February 5, 2013

I made this over the weekend and WOW! I really like the different textures, plus the sweetness of the squash contrasting the nut topping. You’ve done it again :)

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142 Cindy February 6, 2013

Oh my this recipe looks awesome. I love the mini cast iron pots & really like the twig forks! I’m gonna have to look for those when I’m ready to swap out mine.

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143 Rachel March 5, 2013

I’m making your “Roasted Butternut Squash with Kale and Almond Pecan Parmesan” recipe tonight. I found it on Pinterest, which I find very addicting. It looks so yummy. I can’t wait to see how it turns out. I will let you know. :)

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144 Marie March 10, 2013

Hi!

I just made this recipe (with sesame seed replacement due to nut allergy) and omg it is delicious! I also used Swiss chard instead of kale.

Great recipe and thanks!!!

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145 Natalya March 20, 2013

Hi Angela,

I just discovered your blog today. Can you please tell me what would you pair this dish with? What about the sides?

Keep up the great work!

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146 Angela (Oh She Glows) March 21, 2013

I kinda cheated when I made this and I served it with a Field Roast vegan sausage…so good (the italian flavour)

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147 Mélanie April 8, 2013

Ha! I just made this for the first time and added the Field Roast vegan sausage to it to make it a meal! Then while i was having the last bite i read your comment! Great minds and all. Once again a flawless recipe. Leftovers may or may not make it to tomorrow’s lunch, or boyfriend’s dinner :)

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148 Jan April 10, 2013

We had a guest this evening who is a Vegan. I searched the web and found this recipe. Wow!!! We were ALL amazed at how delicious it was…even our two year old ate it up! I am looking forward to trying other recipes on your site! Thanks!!

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149 Angela (Oh She Glows) April 11, 2013

Im so happy to hear that Jan!

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150 Laurel P. April 29, 2013

I didn’t have butternut squash and kale but I did have acorn squash and broccoli and this recipe worked great with those components as well! Even my 2 year old and meat-loving husband loved it! Thank you!

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151 Jan July 16, 2013

Last month, I had a vegan friend over for dinner, and had stumbled upon this wonderful recipe! IT WAS DELICIOUS!!! I am making it again tonight and can’t wait! Thankfully we can get butternut squash in July!! LOL Thanks!

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152 Robyn August 25, 2013

Angela,
I’m kind of new to butternut squash. I’m not sure how to peel it before it’s cooked. That seems really hard. Do you have any tips? Thanks!
Robyn

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153 Aimee August 31, 2013

This is probably a weird comment, but I love your fork. Wherever did you get it?

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154 Angela (Oh She Glows) August 31, 2013

Hey Aimee, It’s from West Elm. Hope this helps!

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155 Wendy October 1, 2013

I made this last night and it was divine. I’m going to try very hard not to over make it, which is often what I do when I find a great recipe, and this website is FULL of recipes that I over-make because they’re all so great! I just happened to stumble onto this recipe from a picture off to the side of your site that filters through with a series of others. To find it again without scanning the entire recipe index, I googled the key words that I remembered from reading the recipe. I was wondering where it lives on your website so that I can easily pull it up on my iPad since I don’t have a printer. Same question with your broccoli cheese soup.
Angela, everything I’ve tried on your website is amazing. I really appreciate the effort you put into this. We all benefit greatly from your healthy, delicious foods, and incredible play by play photos. Beautiful! Thanks a million.

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156 Ashley October 8, 2013

Can you sub spinach for kale? What do you think?

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157 Angela (Oh She Glows) October 9, 2013

I can’t see why not :)

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158 Sean M October 11, 2013

Think I could substitute baby spinach for that kale? I’m really not a kale fan.

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159 Amy October 13, 2013

I’ve made this recipe twice, and my whole family loves it! The second time (today) is Thanksgiving, a time to indulge- so I drizzled some pure maple syrup over the top for an extra treat. Superb!

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160 Donna October 13, 2013

I’m not a fan of pecans. Is it okay if I don’t use them?

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161 Angela (Oh She Glows) October 14, 2013

You can probably use whatever nuts you prefer :) enjoy!

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162 Kim November 4, 2013

What is the purpose of nutritional yeast, never heard of it. Can I skip it?

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163 Angela (Oh She Glows) November 5, 2013

It provides a cheesy flavour :) Skip it if you like, but do try it sometime as it’s great in this recipe!

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164 Donna tanner November 4, 2013

Why the yeast? Can you do without

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165 Angela (Oh She Glows) November 5, 2013

It adds a lovely “cheesy” flavour :)

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166 Marjie November 10, 2013

I made this last night… Very easy and delicious! It was perfect. Thanks for posting this!

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167 Marjie November 10, 2013

I also used all pecans, but substituted almond oil for the olive. Worked great.

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168 angelina November 13, 2013

I made this tonight. My roommate generally hates greens and was highly skeptical but ended up really loving it. That nut/cheese topping is amazing. I didn’t have any nutritional yeast so I used vegan parm. It’s definitely a keeper and so easy to make.

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169 Debbie November 29, 2013

I made this for Thanksgiving today and it was AMAZING!! So much flavor, thank goodness I have double the ingredients because I need to make it again :)

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170 Karen December 12, 2013

OMG! Just made this last night and it is Amazing! It will become a regular at my house. My son stopped by and made himself a small bowl and liked it so much he took the serving spoon and started eating right out of the casserole dish! I doubled the garlic, cause we love garlic, but other than that didn’t change a thing. Delicious! Thanks so much for sharing.

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171 Meghan December 16, 2013

will it taste the same without the yeast?

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172 Tiffany December 22, 2013

This recipe is amazingly delicious! Perfect winter dish with great texture, a little crunch, just enough sweetness….I had to stop myself from going back to have 3rds! Thank you so much!

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173 Heather L January 2, 2014

Love ts dish…it’s a favourite of both myself and my husband.

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174 Byron DelSignore January 3, 2014

This looks awesome – thanks for posting :)

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175 Patty January 16, 2014

Is there something I can substitute for the yeast? This sounds delish but I don’t want to have to make a trip to a special store.

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176 Kelly January 24, 2014

This looks delicious and your photos are lovely.
Thanks for sharing,
Kelly

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177 connie January 29, 2014

i made this last night…. the kale dried out and was delicously crispy… i didnt use the nutritional yeast and i used coconut oil instead of olive oil which gave it a sweet flavour… very tasty i will make this again

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178 MaryAnn March 20, 2014

Pinned it, made it, loved it! I took the suggestion of another reviewer and drizzled a little maple syrup on top. Yummy!

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179 Amy March 30, 2014

I just made this dish probably for the 5th time. WE love it every single time. This time, I used really good quality olive oil in the ‘nut cheese’ and OMG! This has quickly become a family favourite.

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180 Julia April 25, 2014

This recipe is amazing! I replaced the oil in the topping with a Tbs. of tahini. It’s going to be a new staple at our house! Thank you!!

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181 Myriam September 22, 2014

This dish was delicious ! Next time I’ll make a little bit more of the parmesan, it gives a really nice taste and adds a bit of crisp :):) Thank you for your delicious and healthy recipes !!

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182 Jenn October 4, 2014

Oh so good. I’m going to make this as a side for thanksgiving!

I used crushed walnuts instead. I just threw them on top with some olive oil. Just as delicious.

I also used cilantro instead of parsley because that’s what I had. I think parsley would be better though :)

Thanks for the recipe!!

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183 Lindsey October 5, 2014

I don’t like squash as a rule, but I wanted to diversify my diet, so I decided to give it another go. This is awesome! I left out the nutritional yeast and I used blanched almond flour instead of grinding whole almonds. I’ll definitely be making this again! Thank you for sharing!!

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184 Sarah October 22, 2014

I’m allergic to sesame!! I am also not a big fan of pecans… Would pine nuts or another nut/seed work in place of the pecans or sesame?

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185 Angela (Oh She Glows) October 23, 2014

Hi Sarah, I would recommend almonds or cashews – hope this helps!

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186 Cindy November 22, 2014

I subbed swiss chard for the kale and did not have almonds so just used pecans. So tasty. Angela Liddon – you never let me down!

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187 Molly November 25, 2014

I just made this recipe out of your cookbook, but found it online so I can easily share with my friends. It was soooo delicious! Amazing how much the nutritional yeast and roasted nuts can add such a complex flavor. I never knew I could enjoy squash and kale so much.

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188 Candace L. November 26, 2014

Do you think I could use real parmesan cheese instead of the nutritional yeast? (Not talking about that powdered stuff. Real cheese)

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189 Karen January 2, 2015

This looks delicious! Are there any substitutions for nutritional yeast? Or can it be left out? Thanks!

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190 Nina at focusedonfit.com January 14, 2015

This looks delish! On the menu for this week at our house! And so nutritious…

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191 Susan McCabe January 26, 2015

Having loads of squash in the fall made this a frequent favorite recipe. But…..it’s worth going out and buying the squash in the store so that we can repeat all winter. Great Recipe!

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192 Gecko September 16, 2015

This was a nice dish! I served it on quinoa… yum. Thank you!

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193 Natasha Trousdale September 26, 2015

Can I use curly kale instead? I already have some in my fridge

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194 Helen October 25, 2015

This was an absolutely delicious recipe, thank you! It also makes a tasty complement to pasta with pesto. I’ll definitely make it again.

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195 Vicky November 19, 2015

Hello,
Is it possible to eliminate the oil in this recipe? I know that sounds odd, but for dietary reasons, I need to eliminate oils. Just curious if you have any ideas/suggestions. Many thanks for the great recipes you share on the site!

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196 Suzanne Lewis March 28, 2016

I have to say this is astoundingly good – like all your recipes! Made it tonight and was really impressed with it. Strangely, my husband said it reminded him of crab or sea food of some kind.

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197 Angela Liddon March 29, 2016

I’m so happy it was a hit, Suzanne!

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