It’s good to be home.
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!
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.
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-Pecan Parmesan
Yield
4 side servings
Prep time
Cook time
Total time
This comforting and nutritious side dish will warm you to the bone! The Almond-Pecan Parmesan lends a crunchy contrast to the buttery and lightly sweet squash. Finely chopped kale provides a boost of green power. Trust me when I say that it's so good you'll want to enjoy this dish as a main course.
Ingredients
For the roasted squash:
- 1 medium/large butternut squash (2 to 2 1/2 lbs.)
- 2 large garlic cloves, minced
- 3 tablespoons finely chopped fresh parsley
- 1 tablespoon (15 mL) extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1 cup (37 g) stemmed and roughly chopped kale
For the Almond-Pecan Parmesan:
- 1/4 cup (40 g) whole almonds
- 1/4 cup (27 g) pecan halves
- 1 tablespoon (15 mL) nutritional yeast
- 1/8 teaspoon fine sea salt
- 1 teaspoon (5 mL) extra-virgin olive oil
Directions
- Preheat oven to 400°F (200°C) and lightly grease a large casserole dish with oil.
- Peel the squash. Thinly slice off the bottom and top and then slice through the middle lengthwise to make two halves. Remove seeds with a spoon. Chop the two halves into 1-inch chunks and place into the casserole dish.
- Add the minced garlic, parsley, oil, and salt into casserole dish and toss until combined with the squash. Do not add the kale yet.
- Cover the casserole dish with tinfoil (with a few holes poked) and bake at 400°F (200°C) for about 45 minutes, until tender and lightly browned.
- Meanwhile, in a mini food processor, pulse the Almond-Pecan Parmesan ingredients together until coarsely chopped.
- After cooking, remove the squash from the oven and reduce the heat to 350°F (180°C). Remove the tinfoil. Stir in the chopped kale and sprinkle the Parmesan all over the squash. Bake for another 5 to 8 minutes, uncovered, until the nuts are lightly toasted. Watch closely so you don’t burn the nuts. Serve warm.
Nutrition Information
(click to expand)
Status: Warm with a happy belly.
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!
I made this for Thanksgiving dinner & it was a success!
Muchisimas gracias!
Hi Mari, That is great to hear, thanks for letting me know!
Exciting – I can’t wait for the leaves to change here. ;)
The recipe looks great. I <3 anything with butternut squash.
How do you think this will go without the cheese? Part laziness (lack of processor), part nut calories. but I love butternut and kale.
It would still work fine without it, but probably won’t have the “wow” factor like I find it does with the nut cheese.
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. :/
My fiance only likes pumpkin and spaghetti squash! One of these days I’ll convert him…
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… ;-)
hah I used to have fights over veggies at the dinner table many times. There is hope for everyone I guess!
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!
Can I just use almonds, I don’t have pecans….
Yes that should work fine too! enjoy
I love the “one years ago” and “two years ago” additions!! I find so many great recipes on blogs that do that!
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.
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.
I’m filing away for vegan Thanksgiving ideas!! :) Looks absolutely delicious.
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 :)
Does the squash peel easily??
I don’t find it very difficult with a Y peeler. :)
If you microwave one butternut squash for two minutes, peeling is a cinch!
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.
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.
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! :)
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!
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?
I love this fork to! Where ever did you find that? :)
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!
i’m not vegan, but that “cheese” sounds heavenly!
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!
Oh wow! That’s perfect fall comfort food! YUM!
This looks delicious. I was just thinking that I wanted a good butternut squash recipe to welcome in the fall weather out here :D
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!
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!
I love fall for pumpkins only!
And your pictures are beautiful!
Oh, you mean, Sketchie was pissed, and thought “Shit! I wish they’d take me on vacation, too!”. …. my cats are like that… ;-)
“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!
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
thanks for letting me know – I will check it out!
Oh sweet culinary Lord, I must try that cheese recipe soon!
Yummy! That looks perfect for today.
This looks amazing! I’m thinking dinner later this week for sure!
P.S. I absolutely love your food photography!
Thank you, that means a lot to me!
Hey Angela – popping in to say that that Parmesan looks FAB!!! (And Sketchie is oh-so-cute)
Thank you JL! Sketchie approves this message. heh
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 :)
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.
Is Sketchie a Bengal cat? He is so handsome!
Gorgeous kitty :) I have never heard of nutritional yeast. I need to go get some and try out this “cheese”
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! ;)
What did you serve as the main with this? Can’t wait to try this tomorrow – weather is wet and grey here!
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.
This looks delicious! I’m putting it next on my to make list!
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!
Thank you, I appreciate your kind words so much!
Sounds awesome! Yum!
nomnomnom!
Where did you get those forks?? I love them
Thanks Maggie – they are from West Elm. I only bought them for photography but I seriously want an entire set…hah
They are so cool!! Totally great for fall & winter!
that parmesan sounds divine!
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!!
Quick question: I wonder what you would serve this with (since you mention it’s a side dish)?
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!
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!
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 ;)
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 :)
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
I just love Butternut Squash and your dish looks amazing!!
I eat squash like it’s my job during the fall/winters, so I’m so excited about this recipe. It looks amazing!
I love your “Parmesan” cheese idea!
I LOVE every single one of those ingredients! It has to be delicious. Thanks for sharing the recipe–can’t wait to try it. :)
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.
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.