May
30

Roasted Butternut Squash, “Teeny Tiny” Potatoes And Tuscan Kale With Pecan Parmesan

Roasted Butternut Squash, Potatoes And Kale With Pecan Parmesan

Roasted Butternut Squash, “Teeny Tiny” Potatoes And Tuscan Kale With Pecan Parmesan

Lately, I’ve been just too lazy to chop up vegetables for dinner. So how have I been preparing my meals? I’ve been buying pre-chopped vegetables, peeled garlic in bags and “Teeny Tiny Potatoes” from Trader Joe’s. Yes, I am loving these little potatoes which are so easy to pop into the oven at a moment’s notice. Yesterday, my Trader Joe’s excursion resulted in purchases of packaged “peeled & cut” cubes of butternut squash, pre-washed “ready to use” Organic Tuscan Kale and a bag of the cute “Teeny Tiny Potatoes.”

Tonight I was ravenous and I didn’t want to fuss with dinner, so I made this simple recipe which I loosely adapted from something similar I found on the wonderful website Oh She Glows. I started off with the following ingredients…

I placed the butternut squash, the potatoes and about 10 cloves of chopped garlic in a large bowl and lightly sprayed with olive oil. I mixed everything together to be spread on a large baking sheet for roasting.

I roasted the vegetables for 45 minutes (mixing them after 25 minutes) in a pre-heated 400 degrees F. oven. While they were in the oven, I prepared a simple Pecan Parmesan “Cheese” in my Vitamix.

photo copy 5After 45 minutes, I removed the roasted vegetables from the oven and carefully mixed in the chopped Tuscan kale using oven mitts to prevent myself from getting burned from touching the hot baking tray. I generously sprinkled the vegetables with the Pecan Parmesan “Cheese” and placed the tray back into the oven for about 6-8 minutes. Voila! A healthy, hearty and filling meal! Of course, this would make a great side dish too.

ROASTED BUTTERNUT SQUASH, “TEENY TINY” POTATOES AND TUSCAN KALE WITH PECAN PARMESAN

Serves 2 as a main dish, and 4 as a side dish

Ingredients:

Approximately 1 lb. or a bit more (or about 20 oz) peeled and cubed butternut squash

1 lb. of “Teeny Tiny” potatoes (or other cubed potatoes)

One 10 oz bag of cut, washed and ready to use Tuscan kale (or about 10 oz. of any variety of chopped kale)

Approximately 10 garlic cloves, chopped

Olive oil in a spray bottle (or about 1/2 -1 tablespoon) for a light coating

1/2 teaspoon fine grain sea salt, or to taste

For the Pecan Parmesan “Cheese”:

1 cup pecans

1/2 cup nutritional yeast

1/4 teaspoon fine grain sea salt

Directions:

Pre-heat oven to 400 degrees F.

Place butternut squash, potatoes and garlic in a large mixing bowl. Spray or toss with olive oil to lightly coat, and add salt.

Spread squash, potatoes and garlic on a large baking sheet (do not add kale yet). Roast in oven for 45 minutes (mixing everything after 25 minutes and place back in oven for 20 minutes).

While the squash, potatoes and garlic are roasting, make the Pecan Parmesan “Cheese” by grinding the pecans, nutritional yeast and salt in a mini processor, grinder or high powered blender.

After 45 minutes, remove the roasted vegetables from the oven. Toss in the kale, mixing everything together while wearing oven mitts or using pot holders to prevent burning yourself with the hot tray. Sprinkle the mixture generously with the Pecan Parmesan “Cheese” and place the tray back into the oven for 6-8 minutes.

Remove and serve! Feel free to add more salt, to taste, and/or more Pecan Parmesan if you desire.

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