Squash, such a versatile vegetable, enjoyed by vegans and omnivores alike. I enjoy the fact that I can have it both as a main-course meal and as a dessert, but of course not in the same meal. Did you know you can use butternut squash as you would use pumpkin for biscuits, loaves, soups, cakes and pies? Try it in your next chocolate cake recipe. You can stuff the squash with your best meatloaf recipe and bake for 40 minutes. You can even cube the squash and throw it in your best curry recipe for an added bit of yumm. Steamed and added to chicken broth in a food blender with a bit of butter makes a nice bisque.
HARVEST BUTTERNUT SQUASH WITH ALMOND-PECAN PARMESAN
Caramelized roasted butternut squash and thin strips of kale are topped with toasted almonds, pecans and parmesan. The hardest part of this recipe is chopping up the squash.
If you don’t have kale, use collards, or spinach, blue cabbage. It’s your choice.
- 1 butternut squash
- 2 cloves minced garlic
- 1/2 cup fresh parsley chopped
- 1 1/2 tsp oil
- 1/2 tsp salt
- 1/4 cup almonds
- 1/4 cup pecans
- 1/12 tsp oil
- 1/2 tsp salt
- 1 cup kale chopped
Preheat oven to 400 degrees. Lightly oil 3 quart casserole dish.
Peel the squash, remove seeds and chop into 1” chunks and place in casserole dish. Cover dish with a lid or foil and bake 35 to 40 minutes or until fork tender. Meanwhile, in a food processor, combine almonds, pecans, oil and salt and pulse until chunky.
When squash is fork tender, remove from oven and reduce heat to 350 degrees. Carefully fold in the chopped kale and sprinkle with nut mixture. Bake for 10 minutes uncovered until nuts are lightly toasted and kale is wilted.
Recipe adapted as found in Oh She Glows Cookbook Vegan Recipes to Glow from the Inside Out.