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Roasted Kale and Butternut Squash

Roasted Kale and Butternut Squash

Nutrition Facts
  • cal. (kcal) 417
Roasted Kale and Butternut Squash
  • Makes: 4 servings
  • Prep: 15 mins
  • Roast: 40 mins at 450°F
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Ingredients

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  • 1 1/2 pounds butternut squash cubes
  • 4 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 packed cups chopped kale
  • 1 teaspoon chopped fresh oregano
  • 1 can (15 oz) butter beans, drained and rinsed
  • 1 pkg (8.8 oz) heat-and-eat white rice
  • 2 ounces feta cheese, crumbled (1/2 cup)
  • 2 tablespoons bottled balsamic glaze

Directions

  1. Heat oven to 450 degrees . Toss squash on a sheet pan with 2 tbsp oil, 1/2 tsp salt and 1/4 tsp pepper. Spread in a single layer and roast 20 to 25 minutes.
  2. Meanwhile, in an extra-large bowl, toss kale with 2 tbsp oil, 1/4 tsp each salt and pepper and the oregano. Stir in butter beans.
  3. Stir squash and push to one side of pan. Add kale-bean mixture to other side, mounding slightly. Roast 15 minutes.
  4. Microwave rice per package directions. Transfer kale, beans and squash to a large bowl; gently stir in rice and crumbled feta. Drizzle with balsamic glaze and toss. Serve warm.

Note

  • This recipe calls for a sheet pan that should measure around 18 x 13 inches with a 1-inch-high edge. We like the heavy nonstick pans made by OXO and USA Pan (about $25).

Nutrition Information for Roasted Kale and Butternut Squash

Servings Per Recipe: 4
PER SERVING: 417 cal., 19 g total fat (4 g sat. fat), 782 mg sodium, 56 g carb. (12 g fiber, 9 g sugars), 11 g pro.