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Sweet Potato Butternut Squash Kale Recipe

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ButternutSquash and Kale Gratin Healthy thanksgiving recipes, Recipes, Thanksgiving recipes
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Description

This sweet potato butternut squash kale recipe is a delicious and healthy meal that is perfect for autumn. The combination of sweet potatoes, butternut squash, and kale is packed with vitamins and minerals that will keep you feeling full and satisfied. This recipe is also easy to make and is perfect for meal prep.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 40 minutes.

Ingredients

  • 1 medium sweet potato
  • 1 small butternut squash
  • 1 bunch kale
  • 1 red onion
  • 3 cloves garlic
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Baking sheet
  • Parchment paper
  • Large bowl
  • Cutting board
  • Sharp knife

Method

  1. Preheat the oven to 400°F.
  2. Peel the sweet potato and butternut squash and cut them into small cubes.
  3. Peel and slice the red onion.
  4. Mince the garlic.
  5. In a large bowl, combine the sweet potato, butternut squash, red onion, garlic, olive oil, paprika, cumin, salt, and black pepper. Toss to coat.
  6. Spread the mixture onto a baking sheet lined with parchment paper.
  7. Bake for 20 minutes.
  8. Remove the baking sheet from the oven and add the kale to the mixture. Toss to combine.
  9. Return the baking sheet to the oven and bake for an additional 20 minutes.
  10. Remove from the oven and serve.

Notes

This recipe can be easily adapted to suit your taste preferences. You can add more spices or adjust the amount of salt and pepper to your liking. You can also add other vegetables such as carrots, bell peppers, or zucchini.

Nutrition Info

This recipe makes 4 servings. Each serving contains approximately:
  • Calories: 210
  • Carbohydrates: 34g
  • Protein: 5g
  • Fat: 8g
  • Fiber: 6g
  • Sugar: 6g

Recipe Tips

  • Make sure to cut the sweet potato and butternut squash into small cubes so that they cook evenly.
  • Use a sharp knife to cut the vegetables to avoid any injuries.
  • If you don't have parchment paper, you can use aluminum foil instead.
  • This recipe is perfect for meal prep. You can store the leftovers in the refrigerator for up to 4 days.

Enjoy this delicious and healthy sweet potato butternut squash kale recipe and let us know how you liked it!


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