Fall Harvest Butternut Squash with Almond-Pecan Parmesan

This recipe is INCREDIBLE! It's one of those side dishes you'll be able to eat as a main course because it's just that delicious. A great recipe for fall, you can use any similar squash if you can't get your hands on butternut. It's sweet, savory, and has that perfect "cheesy" flavor and a crunch to it. Includes some kale too so you get your greens in, but you'll barely notice. Impress your friends during a potluck or make it with your Thanksgiving family meal as a side that will definitely steal the show. Recipe taken from "The Oh She Glows Cookbook" by Angela Liddon. Unfortunately I forgot to snag a picture but next time I make it I'll take one :)


Ingredients for squash:

1 butternut squash or equivalent type of squash, 1-2 lbs

2 large garlic cloves

½ cup fresh parsley leaves, finely chopped

1 ½ teaspoons olive oil

½ teaspoon sea salt


Ingredients for Almond-Pecan Parmesan:

¼ cup almonds

¼ cup pecans or walnuts

1 tablespoon nutritional yeast

1 ½ teaspoons olive oil

½ teaspoon sea salt


1 cup kale leaves chopped


Directions:

Make the squash. Preheat the oven to 400 degrees F and lightly oil a 2-3 quart casserole dish.  Peel and chop up the squash in 1 inch chunks. Place them in the casserole dish.

Add garlic, parsley, oil and salt and mix until well combined.

Cover the dish with a lid or foil and bake for 35-40 minutes or until the squash is fork-tender.

While the squash is baking, make the pecan parmesan by combining almonds, pecans, nutritional yeast, oil and salt in a food processor until chunky. Alternatively you can chop the nuts as small as you can and mix everything in a bowl.

Once squash is tender, remove from oven and lower heat to 350. Mix in the kale and top the casserole with the nutty parmesan mixture. Bake for another 6-8 minutes uncovered until kale is wilted and nuts are slightly toasted.