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5.0 from 30 votes

Butternut Squash and Crispy Kale Bake

Delicious roasted butternut squash baked together with crispy kale.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 people
Calories: 139 kcal
Course: Side Dish
Cuisine: American

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 (if spice sensitive just use a pinch)

Instructions

    Cup of Yum
  1. 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. 
  2. 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. 
  3. Once the squash has finished roasting, remove from the oven. You should see some nice browning, which will add a lot to the flavor.
  4. Turn the oven to broil. Evenly spread the prepared kale over the top of the squash (careful, that pan will be hot!).
  5. 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

  • You will also need: mixing bowl, baking sheet
  • Try to start with prepped and cubed squash, it will cut down on your prep time considerably (total time on this recipe does not account for prepping the squash). If you need a tutorial for preparing whole squash, click here.
  • Try to start with prepped and cubed squash, it will cut down on your prep time considerably (total time on this recipe does not account for prepping the squash). If you need a tutorial for preparing whole squash, click here.

Nutrition Information

Calories 139kcal (7%) Carbohydrates 22g (7%) Protein 2g (4%) Fat 5g (8%) Sodium 309mg (13%) Potassium 663mg (19%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 18150IU (363%) Vitamin C 68.4mg (76%) Calcium 123mg (12%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 139

% 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.