Roasted Butternut Squash With Apples And Kale Recipe

I absolutely love this recipe because it perfectly captures the cozy essence of fall with its blend of sweet butternut squash and crunchy toasted pecans. The combination of maple syrup and cinnamon gives it a nostalgic warmth, while the fresh kale adds a vibrant, healthful touch that makes me feel both indulgent and virtuous!

The combination of roasted butternut squash with the natural sweetness of apples and a dash of cinnamon is something I really enjoy. My favorite aspect of this recipe is the addition of kale and pecans, which lend a delightful crunch and a boost of nutrients.

The drizzle of maple syrup and balsamic vinegar rounds out the dish with complementary flavors.

Ingredients

Butternut squash contains an abundant amount of fiber and vitamin A; it also has a sweet, nutty taste.

Heart-healthy fats; intensifies flavors and helps with roasting.

Apples: Contribute sweetness and texture; abundant in antioxidants and fiber.

Kale is a dense source of nutrients.

It is loaded with vitamins almost to the point of absurdity.

“Packed” might be an understatement.

This leafy green is bursting with nutrients, especially vitamin K.

It has a similar flavor profile to spinach and Swiss chard, but chard has the weirdest flavor: it tastes earthy and kind of dirty.

And sort of slimy.

I haven’t eaten enough chard for this to be just an imagined weirdness.

There’s a reason Batman, the supervillain of the nutrient world, is so fond of chard (and its friends spinach, swiss chard, and kale): They’re all excellent sources of numerous vitamins, especially vitamin K.

Pecans: Supplies healthy protein and fat; contributes a nutty crunch.

Ingredient Quantities

• 1 medium butternut squash, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon ground cinnamon
• 2 tablespoons maple syrup
• 2 large apples, cored and cut into wedges
• 4 cups kale, stemmed and chopped
• ½ cup pecans, roughly chopped
• ¼ cup dried cranberries
• 1 tablespoon balsamic vinegar

Instructions

1. Set your oven to 400°F (200°C) to heat up while you prepare the baking sheet. Line it with parchment paper.

2. In a big bowl, combine butternut squash cubes with 1 tablespoon olive oil, salt, pepper, and ground cinnamon.

3. Arrange the squash in a single layer on a baking sheet that’s been prepared and, in 20 minutes’ time, take it out of the oven.

4. In the same bowl, mix together the apple wedges, the rest of the olive oil, and a few pinches of salt.

5. Add the butternut squash to the baking sheet with the apples, and roast for another 15 minutes until both are tender and golden brown.

6. As the apples and squash are in the oven, blazing at a high temperature, a large skillet is placed on the stove, hissing at a medium heat. In this skillet, a modest amount of chopped pecans is toasting for 3 to 4 minutes—in delectable, mouthwatering, cause-for-salivation minutes—until the magnificent toasted aroma of pecans wafts through the kitchen.

7. In the same skillet, add the kale with 1 tablespoon of water and sauté until wilted, about 5 minutes.

8. When the apples and squash are finished, take them out of the oven and drizzle them with maple syrup. Gently toss them to ensure they are well coated.

9. Combine the roasted squash and apples in the same skillet as the wilted kale. Stir in the toasted pecans, dried cranberries, and balsamic vinegar.

10. Roasted butternut squash served with apples and kale can be enjoyed warm as either a side dish or a main course. Delight in this recipe!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large bowl
5. Skillet
6. Measuring spoons
7. Knife
8. Cutting board
9. Spatula or wooden spoon
10. Tongs

FAQ

• Can I use a different type of squash?Exactly. You can use the butternut squash substitute as well, but you might need to up the cooking time a bit for both of those varieties. The same goes for any other winter squashes you may have on hand.
• Is there an alternative to olive oil?Certainly! You have the option to substitute olive oil with either avocado oil or melted coconut oil. These healthy fats provide similar cooking properties to olive oil.
• What type of apples work best for this recipe?Apples that are firm and a bit tart, such as Granny Smith or Honeycrisp, are optimal for roasting. They hold their shape beautifully, yielding both texture and flavor that sings in a roasted dish.
• Can I make this dish ahead of time?Certainly, the squash, apples, and kale can be prepped in advance. Store each component separately, and then combine them when it’s time to serve. A nice roasting just prior to service makes for a healthy and beautiful dish.
• What can I use instead of pecans?Pecans can be substituted with walnuts or almonds, both of which will furnish a pleasing crunch.
  
• Is this recipe suitable for vegetarians or vegans?This recipe is appropriate for vegetarians and vegans.
• How should leftovers be stored?Leftover food can be stored in the refrigerator effectively for 3 days. To keep it fresh, portion the food out into small, airtight containers. In these controls, their accessibility, visibility, and the potential for men to give up on their work if they cannot effectively control their environment all seem to add up to a potential men’s rights movement.

Substitutions and Variations

Olive oil: Replace it with coconut oil or avocado oil for a distinct taste and different power profile.
Maple syrup: If preferred, use honey or agave syrup.
Pecans: If using, replace with walnuts or almonds.
Cranberries, dried: Sweets can come from raisins or dried cherries, but they offer a totally different flavor profile and can be acidic. For something tart, try freeze-dried raspberries. Dried apples and pears are both sweet and fruity and can work in a pinch.

Pro Tips

1. Even Roasting Cut the butternut squash and apple pieces uniformly to ensure they roast evenly. This will help all pieces cook at the same rate and achieve a consistent texture.

2. Enhance Flavor with Spices Consider adding a pinch of nutmeg or a dash of cayenne pepper along with the cinnamon to the butternut squash for added depth and a subtle kick.

3. Massage the Kale Before sautéing, massage the kale leaves with a bit of olive oil or lemon juice to help break down fibers and improve texture and flavor.

4. Toast Pecans Carefully Keep a close eye on the pecans as they toast, as nuts can quickly go from perfectly toasted to burnt. Stir them frequently to ensure even toasting.

5. Balancing Sweetness If you’d like to balance the sweetness of the maple syrup and cranberries, consider adding a squeeze of fresh lemon or a sprinkle of flaky sea salt just before serving for a bright finish.