Continuing my quest to enjoy more winter vegetables I combined butternut squash and kale, both rich in vitamins and fiber.
According to the USDA butternut squash is very low in Saturated Fat, Cholesterol and Sodium. It is a good source of Vitamin E , Thiamin, Niacin, Vitamin B6, Folate, Calcium and Magnesium, and a very good source of Vitamin A, Vitamin C, Potassium and Manganese.
Kale is a leafy green vegetable high in calcium, iron, phosphorus, potassium, and fiber, Vitamins C, VitaminA, Vitamin K, Niacin and Folate, according to the USDA.
1 butternut squash
1/2 bunch Kale, washed and dried
Rosemary, basil, oregano
Olive oil for pan if needed and 3 Tablespoons to bake the squash.
1. Preheat oven to 400 degrees. Prepare a rimmed cooking sheet by placing parchment paper on it. (If you do not have parchment paper that is ok. Grease the sheet with olive oil or use foil.)
2. Wash butternut squash and peel outside layer. Cut squash in half and take out seeds with a spoon.
3. Cut the squash in half. (For this recipe I used half of the squash and put the rest in a plastic bag to use later.)
4. Cut the squash into bite size pieces.
5. Place the chopped squash in a bowl and pour olive oil on top. Sprinkle basil, rosemary and oregano on top. Mix together and place on the baking pan.
6. Place prepared sheet in the preheated oven for 25 minutes.
7. Wash and dry Kale. Chop into bite size pieces
8. Once the butternut squash has baked for 25 minutes add the kale to the pan and bake for 10 more minutes.
9. Allow to cool and enjoy.