Roasted Butternut Squash, Apple and Sauté Kale

This Roasted Butternut Squash, Apple and Sauté Kale is the perfect side dish not just for the Holidays but also for any occasion! It’s not just easy to make but also delicious and super healthy!

Are you looking for a great holiday side dish or just an easy and lush side dish that will impress everyone? How about a drop dead delicious, healthy kale, roasted apples and sautéed squash that is surprisingly easy to put together?

Roasted cubes of apples and butternut squash, so they are tasty with caramelized edges, and a drizzle agave syrup would make this dish irresistibly delicious.

It’s a simple and quick meal that delivers some serious flavors! Simple beautiful, packed with flavor and color.

This is vegan and paleo friendly dish. Every year around the holidays I try to come up with something new and dazzling. This one is one of my favorite side dishes but, let me tell you something, I am making this as a whole meal for my self.

By adding some protein such as salmon or chicken you can have an amazing lunch or dinner in no time. I love making side dishes that can become a meal on itself. Nothing screams better than something that is healthy, quick and easy to prepare.

Note: Time saver: while the squash and apples are roasting, prep the other ingredients.

To make ahead, roast the cubed squash and apples and prep the ingredients, then do a quick sauté before serving.

You Need:

Cubes Butternut Squash-3/4-inch4 cups
Cubes Apples- 3/4 -inch3 cups
Olive Oil3 tbsp.
Salt to taste
Black Pepper to taste
Agave Syrup1-2 tbsp.
Shallot- chopped1
Garlic clove-minced1

Instructons:

Preheat oven to 425°F. Place cubed butternut squash and apples in a bowl and toss with olive oil, salt, pepper and agave syrup. Spread out onto a lined baking sheet. Roast in oven for about 25 minutes or until the squash and apples are cooked through and browned on the edges.

Minutes into roasting the butternut squash, start on the kale.

Heat olive oil on medium high heat in a large sauté pan or Dutch oven and add the chopped kale. Sauté for about 2-3 minutes, making sure you don’t overcook it. Turn the heat to low, and add the chopped shallot. Stir in the kale and shallots, and cook them on low temperature for a 1-2 minutes. Add the garlic, and cook for 30 more seconds to a minute.

Remove from the heat and let everything cool down.

Remove the roasted butternut squash and the apples from the oven, and add the kale. Stir and combine everything together. Add salt and fresh black pepper to taste.

Serve room temperature or hot !

You can add your favorite protein and make an incredible meal!

Enjoy!

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