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VEGGIE: Roasted Squash & Kale

Side Dishes


From our friend, Rebekah Fedrowitz, MHN
Holistic Nutrition Consultant & Food Blogger


  • 1 butternut squash
  • 1 bunch kale
  • 1 large guji or gala apple
  • 2 tablespoons Robust Traditional EVOO (your choice)
  • 3 tablespoons Red Apple Balsamic
  • 1 tablespoon Dijon mustard
  • 1 teaspoon thyme
  • sea salt, to taste (approximately 1 teaspoon)
  • freshly ground pepper, to taste


  1. Preheat over to 425oF.
  2. Peel and cube the butternut squash.  Dice the apples into large junks.  Rinse and devein the kale, then chop coarsely.
  3. In a large bowl, combine the EVOO, Red Apple Balsamic, Dijon mustard, sea salt, and pepper.  Toss chopped kale until well coated.  Add squash and apple and continue to toss until mixed and well coated.
  4. Spread squash, kale, and apple mixture onto a roasting pan or baking dish.  Place in the oven and cook for 40-50 minutes, turning a couple of times to ensure even cooking.
  5. Remove from the heat and serve immediately.