Butternut Squash and Kale Carnival
If you're looking for a way to use up your leftover squash and kale, look no further than this Roasted Butternut Squash and Kale Carnival. It's a simple dish that can be on the table in less than an hour, and it's packed with flavor. The squash is roasted until tender and caramelized, the kale is wilted and tender, and the onion and garlic add a bit of sweetness and depth of flavor. The nutritional yeast adds a cheesy flavor that ties it all together, and the pumpkin seeds add a bit of crunch. This dish is perfect for a weeknight dinner or a casual lunch, and it's sure to please everyone at the table.
This recipe is inspired by a dish that I first had at a farmers market a few years ago. I was immediately drawn to the bright colors of the squash and kale, and the smell of the roasted vegetables was irresistible. I asked the vendor for the recipe, and she was kind enough to share it with me. I've been making it ever since, and it's become a favorite of mine and my family. I've made a few tweaks to the original recipe over the years, but the core ingredients and flavors have remained the same. I hope you enjoy this recipe as much as I do!
Butternut Squash and Kale Carnival Butternut Squash and Kale Carnival Butternut Squash and Kale Carnival Butternut Squash and Kale Carnival
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 medium butternut squash, peeled and cubed
  • 1 bunch kale, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1/4 cup nutritional yeast
  • 1/4 cup pumpkin seeds
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash, kale, onion, and garlic with olive oil, salt, and pepper.
  3. Spread vegetables on a baking sheet and roast for 20-25 minutes, or until tender.
  4. While vegetables are roasting, bring vegetable broth to a simmer in a small saucepan.
  5. Whisk in nutritional yeast until dissolved.
  6. Remove vegetables from oven and add to saucepan.
  7. Stir to combine and cook for 5 minutes, or until heated through.
  8. Sprinkle with pumpkin seeds and serve.
Why It Works
  • The combination of roasted squash and kale is a classic for a reason. The squash is sweet and caramelized, while the kale is tender and slightly bitter. Together, they create a perfect balance of flavors.
  • The nutritional yeast adds a cheesy flavor to the dish, without adding any dairy. It's a great way to make a vegan dish that still has a satisfying flavor.
  • The pumpkin seeds add a bit of crunch and texture to the dish. They also add a nutty flavor that complements the sweetness of the squash and the bitterness of the kale.