Side dishe for 6

Roasted Butternut Squash Casserole

Name: Roasted Butternut Squash Casserole
Total time: 75 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 /large butternut squash; 2 cloves garlic; 3 tbsp finely chopped fresh parsley; 1 tbsp extra-virgin olive oil; 1/2 tsp fine sea salt; 2 cups stemmed and finely chopped kale; 1/4 cup whole almonds; 1/4 cup roasted pepita seeds; 1 tbsp nutritional yeast; 1/8 tsp fine sea salt; 1 tsp extra-virgin olive oil

Roasted butternut squash combines with garlicky kale, herbs, almonds, and pepitas in a warm baked casserole.

Typical price

$3.79for 4 servings

$0.95 per serving$3.79 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

75 minstart to table
Mediumdifficulty
6servings as written
$typical cost tier

American Vegetarian Vegan Dairy-free Gluten-free Low-carb Kid-friendly Budget Side dishes Lunches Cold-weather comfort Fall Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Winter squash (butternut, spaghetti)$1.29/lb typical	2 lb	$2.58Typical price
Garlic$0.75 each typical	0.25	$0.15Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	a little	$0.14Typical price
Kale$2.49 each typical	0.5	$1.25Typical price
Nuts and seeds$0.70/oz typical	2.25 oz	$1.57Typical price
Total for the servings shown		$5.69

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepperDried herbs, spices and seasoning blends

Not included in the cost.

Ingredients

1 /large butternut squash
2 cloves garlic
3 tbsp finely chopped fresh parsley
1 tbsp extra-virgin olive oil
1/2 tsp fine sea salt
2 cups stemmed and finely chopped kale
1/4 cup whole almonds
1/4 cup roasted pepita seeds
1 tbsp nutritional yeast
1/8 tsp fine sea salt
1 tsp extra-virgin olive oil

Steps

Heat the oven to 425 F and line a large baking sheet with oil.
Cut the squash into small cubes, then toss it with olive oil, garlic, parsley, and salt.
Roast the squash for 35 to 40 minutes, stirring once, until tender and browned.
Cook the kale in a large skillet over medium heat for 5 minutes, until wilted.
Combine the squash and kale in an 8-by-8-inch baking dish, then top with almonds, pepitas, nutritional yeast, salt, and oil.
Bake the casserole at 375 F for 15 minutes, until hot and lightly browned.