Roasted Squash & Garlic Kale

Roasted Squash & Garlic Kale

Healthy side dish that works with any meal!

Adapted from BlueApron


Metric System
  • 2 tbsp cheese
  • 1 delicata squash
  • salt
  • black pepper
  • 1.5 tsp Italian seasoning
  • 6 lemon wedge
  • 2 oz water
  • 1 bunch kale
  • 1 clove garlic
  • 1 tsp oil
  • Step 1

    Step 1

    Garnish the squash and kale with cheese.

  • 0.125 cup cheese
  • Step 2

    Place in oven to roast

    Step 3

    Toss to coat. Arrange in an even layer on one side of the sheet pan.

    Step 4

    Line a sheet pan with foil. Place the squash pieces on the foil; drizzle with 1 teaspoon of olive oil and season with salt, pepper, and Italian seasoning.

  • 1 delicata squash
  • salt
  • black pepper
  • 0.5 tbsp Italian seasoning
  • Step 5

    Place an oven rack in the center of the oven, then set temperature to 450°F.

    Step 6

    Turn off the heat and stir in the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired.

  • 6 lemon wedge
  • salt
  • black pepper
  • Step 7

    Add water and let cook.

  • 0.25 cup water
  • Step 8

    Add the chopped kale; season with salt and pepper. And let cook.

  • 1 bunch kale
  • Step 9

    Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened.

  • 1 clove garlic
  • Step 10

    In a medium pan (nonstick, if you have one), heat olive oil on medium-high until hot.

  • 1 tsp oil
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