When the leaves start changing color, it’s time to get the fireplace ready, sip hot apple cider, and bring out the Fall recipes. I love making squash during this time of year. It’s so hearty! No one likes a boring squash recipe, so I’ve mixed up the traditional butternut squash by roasting it with olive oil and garlic. At the end, stir in some chopped kale and shredded Parmesan, and you have a delicious and healthy side dish to any meal.
-1 Large Butternut squash, peeled and cubed into 1 inch pieces
-2 Tablespoons Olive Oil
-3 Garlic Cloves, minced
-Salt and Pepper, to taste
-1 Cup of Kale, washed and chopped
-1/4 Cup of Shredded Parmesan
Preheat oven to 400F. Toss the peeled and cubed squash into a 9×13 baking pan with olive oil, garlic, and salt and pepper. Do not add kale or cheese. Roast in the oven for 45 minutes, until the squash is fork tender. Add the kale and Parmesan, gently mixing in with a utensil. Put back in the oven for five minutes, until kale is wilted and starting to get cripsy. Serve immediately and enjoy!