Roasted Butternut Squash with Almond-Pecan Parmesan

Step 1

Preheat oven to 400°F (200°C) and lightly grease a large casserole dish with oil.

Step 2

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.

Step 3

Add the minced garlic, parsley, oil, and salt into casserole dish and toss until combined with the squash. Do not add the kale yet.

Step 4

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.

Step 5

Meanwhile, in a mini food processor, pulse the Almond-Pecan Parmesan ingredients together until coarsely chopped.

Step 6

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.