Close
Photo: Ali Redmond
Active Time:5 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:5 minsTotal Time:35 minsServings:4
Active Time:5 mins
Active Time:
5 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4cupscubed butternut squash (3/4-inch)½cupthinly sliced onion1tablespoonextra-virgin olive oil1tablespoonpure maple syrup¼teaspoonkosher salt1 ½cupsthinly sliced stemmed lacinato kale1tablespoonlemon juice⅓cupcrumbled goat cheese¼cuppepitas, toasted¼teaspoonflaky sea salt⅛teaspooncracked black pepper
Cook Mode(Keep screen awake)
Ingredients
4cupscubed butternut squash (3/4-inch)
½cupthinly sliced onion
1tablespoonextra-virgin olive oil
1tablespoonpure maple syrup
¼teaspoonkosher salt
1 ½cupsthinly sliced stemmed lacinato kale
1tablespoonlemon juice
⅓cupcrumbled goat cheese
¼cuppepitas, toasted
¼teaspoonflaky sea salt
⅛teaspooncracked black pepper
DirectionsPreheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.Spread squash and onion on the prepared baking sheet. Drizzle with oil and maple syrup; sprinkle with kosher salt. Stir to coat and spread in an even layer. Roast until tender, about 20 minutes.Meanwhile, combine kale and lemon juice in a large bowl; toss to coat. Let stand while the squash is baking, allowing the kale to soften.Add the roasted vegetables to the kale; toss to combine. Top with goat cheese, pepitas, flaky salt and cracked pepper.EquipmentParchment paperOriginally appeared: EatingWell.com, November 2022
Directions
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.Spread squash and onion on the prepared baking sheet. Drizzle with oil and maple syrup; sprinkle with kosher salt. Stir to coat and spread in an even layer. Roast until tender, about 20 minutes.Meanwhile, combine kale and lemon juice in a large bowl; toss to coat. Let stand while the squash is baking, allowing the kale to soften.Add the roasted vegetables to the kale; toss to combine. Top with goat cheese, pepitas, flaky salt and cracked pepper.EquipmentParchment paper
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
Spread squash and onion on the prepared baking sheet. Drizzle with oil and maple syrup; sprinkle with kosher salt. Stir to coat and spread in an even layer. Roast until tender, about 20 minutes.
Meanwhile, combine kale and lemon juice in a large bowl; toss to coat. Let stand while the squash is baking, allowing the kale to soften.
Add the roasted vegetables to the kale; toss to combine. Top with goat cheese, pepitas, flaky salt and cracked pepper.
Equipment
Parchment paper
Originally appeared: EatingWell.com, November 2022
Rate ItPrint
Nutrition Facts(per serving)179Calories9gFat21gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
