Side dishe for 4

Roasted Butternut Squash with winter squash (butternut

Name: Roasted Butternut Squash with winter squash (butternut
Total time: 70 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 /large butternut squash; 2 large garlic cloves; 3 tbsp finely chopped fresh parsley; 1 tbsp extra-virgin olive oil; 1/2 tsp fine sea salt; 1 cup stemmed and roughly chopped kale; 1/4 cup whole almonds; 1/4 cup pecan halves; 1 tbsp nutritional yeast; 1/8 tsp fine sea salt; 1 tsp extra-virgin olive oil

$6.90for 470 minServes 4

Butternut squash roasts with garlic, then receives a crisp almond, pecan, kale, and nutritional yeast topping.

Roasted Butternut Squash with winter squash (butternut

Photo: ohsheglows.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Winter squash (butternut, 2 lb$1.29/lb typical	2 lb	$2.58Typical price
	Garlic, 2$0.75 each typical	2	$1.50Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.14Typical price
	Kale, 0.25$2.49 each typical	0.25	$0.62Typical price
	Nuts and seeds, 2.25 oz$0.70/oz typical	2.25 oz	$1.57Typical price
Total for the servings shown		$6.90

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.

70 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

Italian Vegetarian Vegan Dairy-free Gluten-free Budget Side dishes Cold-weather comfort Fall Winter

Typical price

$1.72 per serving$6.90 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.

Ingredients

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

Steps

Heat the oven to 425 F and cut the squash into small cubes.
Toss the squash and garlic with 1 tablespoon oil, parsley, and salt on a large baking sheet.
Roast the squash for 40 minutes, turning it once, until tender and browned.
Pulse or finely chop the almonds and pecans, then mix them with the nutritional yeast and salt.
Toss the kale with 1 teaspoon oil and spread it with the nut mixture over the roasted squash.
Bake the topping for 8 minutes, until the kale wilts and the nuts are lightly toasted.