Butternut Squash and Crispy Kale Bake
User Reviews
5
Butternut Squash and Crispy Kale Bake
Description
This bake features butternut squash cubes coated in maple syrup, olive oil, cinnamon, cayenne pepper, and salt, then roasted until caramelized and tender. The maple syrup provides sweetness while the cinnamon and cayenne add warmth and a subtle piquancy.
Separately, curly kale leaves are destemmed and massaged with olive oil and salt to help wilt and tenderize them before combining with the roasted squash. This step softens the kale and mellows its flavor.
The dish offers a harmony of sweet, spicy, and savory notes with a variety of textures—from the soft, caramelized squash to the slightly crisped kale. It can be served as a flavorful side or a vegetarian main component during cooler months.
Using pre-cut squash can reduce preparation time significantly. Tearing the kale into bite-sized pieces and massaging it thoroughly are key to achieving a pleasant texture.
Ingredients
- 2 bunches curly kale de-stemmed and torn into bite-sized pieces
- 8 cups butternut squash cubed
- 3 tablespoons olive oil plus more for greasing baking sheet
- 2 tablespoons maple syrup grade B preferred
- 1 teaspoon salt divided, or more to taste
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper if spice sensitive just use a pinch
Instructions
- Preheat oven to 425 degrees F. Make sure your kale leaves are cut from their stems, otherwise they will be too tough to chew. Discard the stems (or save them for juicing) and rip the leaves into bite-sized pieces.In a large mixing bowl, toss the butternut squash cubes with 2 tbsp of olive oil and the maple syrup, 1/2 tsp salt, cinnamon and cayenne. Mix until evenly coated.
- Grease your baking sheet with olive oil. Transfer the squash to the baking sheet and roast at 425 degrees F for 30 minutes, or until tender and nicely caramelized. Turn the sheet around once during roasting to ensure even heat distribution.While the squash is roasting, massage the kale pieces with the remaining 1 tbsp of olive oil and 1/2 tsp of salt. Give them a good massage for a couple of minutes to start them wilting, it will help to sweeten their flavor. You may need to do this in separate batches if your mixing bowl isn't large enough.
- Once the squash has finished roasting, remove from the oven. You should see some nice browning, which will add a lot to the flavor.
- Turn the oven to broil. Evenly spread the prepared kale over the top of the squash (careful, that pan will be hot!).
- Return the tray to the oven and broil for 1-2 minutes or until the kale wilts and the edges start to get crisp and brown. Turn the sheet around once during broiling to ensure even heat distribution. I like them quite browned, it gives more flavor to the dish and gives them a great texture, so don't be afraid to let them get a bit "overdone." When finished, toss the kale and butternut squash cubes together in a salad bowl. Taste and season with additional salt, if desired. Serve immediately.
Notes
- Using pre-cubed butternut squash saves significant prep time.
- Massaging kale with olive oil and salt softens leaves and improves flavor.
- Ensure kale stems are removed to avoid toughness in the final dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Sodium | 309mg | 13% |
| Potassium | 663mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 18150IU | 363% |
| Vitamin C | 68.4mg | 76% |
| Calcium | 123mg | 12% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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