Whether you’ve been a lean, mean, green eater for years or just a few days; learning different ways to cook and spice up the same ‘ol vegetables is important. Variety truly is the spice of life and sanity when it comes to eating clean.
Last night I cleaned up Oh She Glow’s version of Roasted Butternut Squash with Kale and Almond Pecan Parmesan.
Tell Me Mel Version:
Ingredients (serving size: as a side – 4)
**It should be noted that I hardly ever measure my spices. I just sprinkle liberally as needed. **It should also be noted that I prefer to use the word sprAnkle instead of sprinkle.
- 1 butternut squash peeled, diced into cubes
- Garlic powder
- Organic olive oil cooking spray
- Ms. Dash (traditional blend)
- 2 cup chopped kale (stems removed)
- Here’s the AMAZING part: Almond Pecan Parmesan “cheese”
- 1/4 cup almonds and pecans
- 1 1/2 tbsp nutritional yeast
1. Preheat oven to 400F and lightly spray a casserole dish with cooking spray.
2. Peel the squash. Cut lengthwise to make two halves. Remove seeds & strings. Cut into bite-sized cubes. OR you can buy them already peeled and cut at select grocery stores.
3. Spray the squash with a light layer of cooking spray for moisture, then sprankle garlic, Ms. Dash, and pepper into casserole dish and stir until well combined with the squash.
**DO NOT add the kale yet.
4. Cover casserole dish with tin foil and poke a few holes in it.
5. Bake at 400F for about 40-45 minutes.
6. While the squash is baking, combine the “parmesan” ingredients and chop or pulse in a food processor together until bread-like crumb texture.
7. After squash is finished baking, remove from the oven and reduce heat to 350F. Stir in the chopped kale and sprankle the “parmesan” all over the squash. Bake for another 5-8 minutes, until the nuts are lightly toasted. Do not over cook at this point, as the nuts may burn quickly.
If you haven’t heard of Nutritional Yeast, it will soon change your life. Check out the nutritional stats, information, and 20 different ways to use it, here.