Quick Spiced Squash and Kale Roast

Discovering the Perfect Pairing

My Favorite is Spiced Squash and Kale Roast and I remember the first time I combined butternut squash and kale in a dish. It was a chilly autumn evening, and I wanted something hearty, healthy, and comforting. I had a couple of beautiful butternut squashes sitting on my kitchen counter and a fresh bunch of lacinato kale from the farmer’s market. I figured why not roast the squash and sauté the kale? I had no idea then that this combination would become a family favorite, blending earthy sweetness with a touch of smoky spice.

The Inspiration Behind the Spice

The idea of adding chorizo-style spices to the kale came from a Spanish friend of mine. She would always sprinkle pimentón, cumin, and coriander into her dishes, bringing warmth and a smoky depth to everything. I thought, why not infuse those same flavors into this dish? It would add a spicy kick that could balance the sweetness of the squash perfectly. I gave it a try, and it worked like magic! The spices transformed the simple kale into a bold, savory side that took this recipe to a whole new level.

A Weeknight Favorite

As I continued to tweak the recipe, it became my go-to dish for busy weeknights. It’s easy to make, but it feels special enough to serve when guests come over. The roasted squash develops this golden, caramelized crust that’s irresistible, and the kale is tender with just the right amount of spice. I love to top it off with crumbled Cotija cheese and roasted pepitas, which add a creamy and crunchy texture. Even the kids love it, which is always a win in my book!

A Dish for Any Occasion

What I love most about this Spiced Squash and Kale Roast is its versatility. Whether it’s a quick weekday dinner or a side dish for a holiday feast, it always fits perfectly. Sometimes, I make a big batch and freeze portions for later, which makes meal prep so much easier. And the best part? It’s a healthy, gluten-free dish that doesn’t compromise on flavor. Every time I make it, I’m reminded of that first chilly evening and how a simple idea turned into one of my favorite creations.

Chef’s Notes-Spiced Squash and Kale Roast

• Ensure your butternut squash is cut into even ½-inch planks. This allows for even roasting and ensures each piece gets caramelized perfectly.
• Preheating the baking sheet helps achieve a crisp exterior on the squash steaks, giving them a golden-brown crust while keeping the inside tender.
• Adjust the Pimentón (Spanish smoked paprika) for your preferred spice level. You can use the sweet version for a milder flavor or amp up the heat with more spicce4.
• When cooking the kale, use a large enough skillet to prevent overcrowding. This ensures the kale wilts evenly and doesn’t steam instead of sautéing.
• The apple cider vinegar at the end brightens the flavors and adds a tangy contrast to the earthiness of the squash and kale.
• The Cotija cheese and pepitas provide a salty and crunchy contrast. If you’re making a vegan version, you can sprinkle toasted sunflower seeds and nutritional yeast for a cheesy flavor.

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Spiced Squash and Kale Roast

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Course: Main Course, Side DishCuisine: SpanishDifficulty: Easy

Servings

4

Prep time

15

minutes

Cooking time

30

minutes

Calories

450

kcal

Total time

35

minutes

Get ready to elevate your dinner with this mouthwatering Spiced Squash and Kale Roast! Bursting with the earthy sweetness of roasted butternut squash and the bold flavors of chorizo-spiced kale, this dish is both hearty and healthy. Perfect for any season, it combines crisp vegetables with aromatic spices, creating a symphony of flavors in every bite. Whether you’re a seasoned cook or a kitchen novice, this simple and customizable recipe is sure to impress your family and guests alike. Dive into a flavorful experience that’s as nutritious as it is delicious!

Ingredients

• Vegetables

• 2 medium butternut squashes approximately 3 pounds each, peeled and sliced lengthwise into four ½-inch thick slabs each (reserve squash bulbs for another dish)

• 1 medium bunch lacinato kale about 8 ounces, stalks removed, leaves torn into ½-inch wide strips

• 1/4 cup red onions thinly sliced

• 2 cloves garlic thinly sliced

Directions

• In a large bowl, drizzle the butternut squash steaks with 2 tablespoons of olive oil. Evenly sprinkle with 2 teaspoons of kosher salt and 1 teaspoon of black pepper to enhance flavor.
• While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add ground cumin, Pimentón de la Vera, and ground coriander; stir constantly and cook for about 30 seconds until fragrant.
• Incorporate the sliced red onion and garlic into the skillet, cooking for approximately 1 minute until slightly softened. Add the lacinato kale, 2 tablespoons water, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper; cover and cook, stirring frequently, until the kale is wilted and tender, about 2 to 3 minutes.
• Divide the roasted squash steaks onto four plates. Top each with the spiced kale mixture, and garnish with crumbled Cotija cheese and salted roasted pepitas for added texture and flavor.

Equipment

• Baking sheet
• nonstick pan

Notes

• For perfectly roasted butternut squash, ensure each steak is uniformly sized for even cooking. Pair this dish with a light green salad or crusty bread to balance the hearty flavors. For added protein, consider topping with grilled chickpeas or a poached egg. To enhance the smokiness, a drizzle of balsamic reduction can be added. This versatile recipe also freezes well, making it an excellent option for meal prepping.

Nutrition Facts

• Calories: 450kcal
• Fat: 25g
• Saturated Fat: 7g
• Cholesterol: 15mg
• Sodium: 800mg
• Potassium: 700mg
• Carbohydrates: 50g
• Fiber: 10g
• Sugar: 10g
• Protein: 12g
• Vitamin A: 1000IU
• Vitamin C: 30mg
• Calcium: 150mg
• Iron: 5mg

FAQ-Spiced Squash and Kale Roast

Can I make this dish vegan?

Yes! Simply omit the Cotija cheese or replace it with a vegan cheese alternative, and ensure your spices and pepitas are vegan-friendly.

Can I prepare this dish in advance?

Absolutely. Both the roasted squash and kale can be made ahead and stored separately. Reheat them just before serving to maintain texture and flavor.

What other vegetables can I use instead of butternut squash?

Honeynut, buttercup, or even sweet potatoes are great substitutes that pair well with the same spices.

How can I add more protein to this dish?

You can top the dish with grilled chickpeas, a poached egg, or even roasted nuts to add extra protein and texture.

Can I use different types of kale?

Yes! Curly kale or even spinach can be used as substitutes. Just adjust the cooking time slightly, as spinach will wilt much faster than kale.