[TRY} Tuesday Tryzzies: Roasted Butternut Squash

I made this last night and decided it needed to be shared.  It's hard to find vegetarian recipes that are filling, full of flavor and satisfy my meat-and-potatoes-man, so when I do, it's worthy of a share. Give it a tryzzie. 

[recipe] Roasted Butternut Squash with Kale and Almond Pecan Parmesan, from Oh She Glows

1 medium sized butternut squash
2 cloves garlic, minced
2-3 Tbsp finely chopped fresh parsley (I keep in the freezer so I always have on hand!)
1/2 Tbsp EVOO
1/2 tsp sea salt
1 cup de-stemmed and roughly chopped Lacinato kale

Almond Pecan Parmesan "cheese" 
1/4 cup almonds
1/4 cup pecans (or walnuts, whatever you have on hand)
1 Tbsp nutritional yeast (if you don't have, use Parmesan)
1/8 tsp sea salt
1 tsp EVOO

Preheat oven to 400F and lightly grease a casserole dish with cooking spray. 

Peel the squash, cut lengthwise, remove the seeds and guts and chop two halves into 1-inch chunks and place into casserole dish. Note: it's fairly time consuming to peel and chop a raw butternut squash, look for it in the grocery store already peeled and chopped. Add garlic, parsley, oil and salt into casserole dish, stir until well combined with the squash. Bake at 400F for about 45 minutes, or until squash is tender. 

Meanwhile, process the Parmesan ingredients together until chunky - keep chunky for texture.  I used a emulsion blender for minimal clean up and it worked great. 

After about 45 mins, remove squash from the oven.  Stir in the kale ad Parmesan mixture with the squash.  Season to taste.  Bake for another 5-8 minutes, until kale crisps and nuts toast.  Remove and serve. 

Great left over and with your hot sauce of choice - or try my homemade Sriracha.