Craving a gluten-free, vegan dish that’s deliciously filling and eye-appealing? Of course, you are. So, stop looking and try this roasted butternut squash recipe, inspired by Oh She Glows. It checks all the boxes: vegan and free of gluten, refined sugar and soy.
Featuring tender chunks of sweet golden squash tossed with garlic, parsley and kale — all topped with a toasted almond pecan mixture — every colorful, flavorful bite will delight your hungry palate.
Butternut squash, with its hard exterior and large, bulbous shape, can be intimidating if you’ve never cooked with winter squash. You’ll find, however, that this tasty fruit (yes, botanically, squash is classified as a fruit!) is quite simple to prepare.
This recipe calls for roasting the whole squash to soften it enough for easy slicing and dicing. We recommend poking a few holes in the squash with a knife before roasting to prevent pressure from building up inside the squash cavity. Believe it or not, winter squash can explode! Though the initial 12-minute roasting time in this recipe is probably not long enough to pose an explosion risk, poking holes in any squash you’re roasting is a good idea.
Winter squash shortcut: You also can cook whole butternut squash in the microwave (remember — poke those holes first) for five minutes to soften it enough to peel, slice and dice, then proceed with the recipe.
Next, you’ll toss the diced squash with the fragrant garlic and parsley mixture and continue to roast until the squash is fork-tender. While the squash is cooking, you can chop the almonds and pecans coarsely and combine them with the nutritional yeast, salt and oil.
Ingredient note: Nutritional yeast is a popular cheese alternative for vegan and dairy-free diets. It’s a deactivated yeast that exudes a strong nutty flavor — meaning more is not necessarily better. Start with small amounts, then add more to taste.
You’ll toss the chopped kale with the squash and top it with the almond-pecan mixture. Baked until the nuts are lightly toasted and fragrant, the kale will wilt slightly and add nutrition and deep color to the dish.
Serving suggestion: Though butternut squash is often served as a side dish, this hearty recipe is satisfying enough to be an entree on your vegan dinner table.
Roasted butternut squash with almond-pecan parmesan (VEGAN/GF)
AuthorOh She Glows
1 medium/large butternut squash (2 to 2-1/2 pounds)
2 large cloves garlic, minced
3 tablespoons finely chopped fresh parsley
1 tablespoon extra-virgin olive oil
1/2 teaspoon fine sea salt
1 cup stemmed, roughly chopped kale
1/4 cup whole almonds
1/4 cup pecan halves
1 tablespoon nutritional yeast
1/8 teaspoon fine sea salt
1 teaspoon extra-virgin olive oil
Preheat oven to 400F. Place squash in an ovenproof casserole dish and roast oven for 12 minutes. Remove and allow to cool slightly.
When cool enough to touch, peel squash. Thinly slice off bottom and top ends, and then slice through middle lengthwise to make two halves. Remove seeds with spoon. Cut halves into fourths, then slice into 1-inch chunks. Place into casserole dish.
In small bowl, mix minced garlic, parsley, oil and salt. Pour into casserole dish and toss until combined with squash. Do not add kale yet.
Cover casserole dish with aluminum foil and bake at 400F for about 45 minutes, until tender and lightly browned.
While butternut squash is baking, in mini food processor, pulse topping ingredients together until coarsely chopped.
Remove squash from oven and reduce heat to 350F. Remove foil.
Stir in chopped kale and sprinkle topping over squash.
Bake for another 5 to 8 minutes, uncovered, until nuts are lightly toasted. Serve warm.