Butternut Squash Kale Recipe Vegan and Delicious Ideas

Welcome to a delicious journey that celebrates the vibrant flavors of fall with a wholesome vegan dish featuring butternut squash and kale. This recipe beautifully combines the natural sweetness of roasted butternut squash with the earthy bitterness of kale, resulting in a hearty, nutritious, and comforting meal perfect for any season.

Whether you’re a seasoned vegan or simply looking to add more plant-based recipes to your repertoire, this dish offers an easy and flavorful way to enjoy nutrient-packed ingredients in one bowl.

With simple ingredients and straightforward steps, this recipe is perfect for busy weeknights, meal prep, or impressing guests with a vibrant, healthful plate. Plus, it’s gluten-free, packed with vitamins, and full of texture and color that make eating healthy feel like a treat.

Keep reading to discover why this butternut squash kale recipe will become one of your go-to vegan dishes!

Why You’ll Love This Recipe

This butternut squash kale recipe is not only delicious but also incredibly nourishing. The combination of roasted squash and sautéed kale creates a perfect balance of flavors and textures.

The natural sweetness of the squash pairs beautifully with the slightly bitter, hearty kale, enhanced by a mix of spices and a touch of olive oil.

It’s a versatile recipe that can be served as a main course or a side, making it ideal for any meal. It’s easy to prepare, uses minimal ingredients, and is packed with fiber, antioxidants, and essential vitamins, perfect for anyone looking to eat healthier without sacrificing flavor.

Plus, it’s 100% vegan and gluten-free, accommodating a variety of dietary needs.

Ingredients

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• 1 large bunch of kale, stems removed and leaves chopped (about 6 cups)
• 3 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and black pepper to taste
• 1/4 cup vegetable broth or water
• 1 tablespoon lemon juice (freshly squeezed)
• 1/4 cup toasted pumpkin seeds (optional, for garnish)
• Red pepper flakes (optional, for a bit of heat)

Equipment

• Large baking sheet
• Mixing bowl
• Large skillet or sauté pan
• Sharp knife
• Cutting board
• Measuring spoons and cups
• Wooden spoon or spatula

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the butternut squash: Peel, seed, and cube the squash into roughly 1-inch pieces. Place the cubes in a mixing bowl.
3. Toss the squash with 2 tablespoons of olive oil, smoked paprika, cumin, salt, and pepper. Make sure each piece is evenly coated with the spices and oil.
4. Spread the squash evenly on the baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the squash is tender and caramelized on the edges.
5. While the squash is roasting, prepare the kale: Wash the kale thoroughly, remove the tough stems, and chop the leaves into bite-sized pieces.
6. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
7. Add the chopped kale to the skillet, season with a pinch of salt, and sauté for 3-5 minutes. Stir occasionally until the kale is wilted but still vibrant green.
8. Pour in the vegetable broth or water, cover the skillet, and let the kale steam for 2-3 minutes. This helps soften the leaves further without overcooking.
9. Remove the lid, add lemon juice, and stir well. Adjust seasoning with more salt or pepper if needed.
10. Combine the roasted butternut squash with the sautéed kale in the skillet or a large serving bowl. Toss gently to mix the flavors together.
11. Sprinkle toasted pumpkin seeds and red pepper flakes over the top, if using. Serve warm as a main dish or side.

Tips & Variations

Tip: Roasting the butternut squash brings out its natural sweetness, so don’t skip this step! You can also roast the squash a day ahead for easy meal prep.

Variation: Add cooked quinoa or chickpeas to this dish for extra protein and make it a complete meal.

Substitute: If you prefer, kale can be swapped for Swiss chard or spinach, though cooking times may vary slightly.

Flavor Boost: Drizzle a tahini dressing or sprinkle nutritional yeast on top for a cheesy, nutty flavor.

Nutrition Facts

Serving Suggestions

This butternut squash kale dish pairs wonderfully with a variety of sides and mains. Serve it alongside hearty grains like brown rice or farro for a filling meal.

For a lighter option, pair it with a fresh green salad or roasted root vegetables.

It also complements vegan protein dishes such as lentil loaf or tempeh steaks. To add a zesty contrast, try serving it with a dollop of avocado crema or a squeeze of fresh lime.

For inspiration, check out our Lemon Ricotta Pasta With Arugula Recipe for a bright vegan pasta pairing, or explore hearty vegan options like the Lion’S Mane Mushroom Crumble Recipes.

Conclusion

This butternut squash kale recipe is a perfect example of how simple ingredients can come together to create a wholesome, flavorful vegan meal. Its ease of preparation and nutrient-dense profile make it a fantastic addition to any plant-based diet.

Whether you’re cooking for yourself or hosting friends, this dish offers a colorful, satisfying option that’s sure to impress.

By roasting the butternut squash, sautéing the kale with garlic, and layering in warm spices, you get a comforting dish that celebrates the best of seasonal produce. Don’t forget to experiment with toppings and sides to make it your own.

For more delicious recipes that fit into a healthy lifestyle, explore our collection including the Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food or check out some fresh appetizer ideas like the Low Fodmap Appetizer Recipes.

Happy cooking and enjoy the vibrant flavors of this nourishing vegan delight!

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