• Heat oven to 450°. Toss squash on a sheet pan with 2 tbsp oil, 1/2 tsp salt and 1/4 tsp pepper. Spread in a single layer and roast 20 to 25 minutes.

  • Meanwhile, in an extra-large bowl, toss kale with 2 tbsp oil, 1/4 tsp each salt and pepper and the oregano. Stir in butter beans.

  • Stir squash and push to one side of pan. Add kale-bean mixture to other side, mounding slightly. Roast 15 minutes.

  • Microwave rice per package directions. Transfer kale, beans and squash to a large bowl; gently stir in rice and crumbled feta. Drizzle with balsamic glaze and toss. Serve warm.


This recipe calls for a sheet pan that should measure around 18 x 13 inches with a 1-inch-high edge. We like the heavy nonstick pans made by OXO and USA Pan (about $25).

Nutrition Facts

417 calories; 19 g total fat; 4 g saturated fat; 782 mg sodium. 56 g carbohydrates; 12 g fiber; 9 g sugar; 11 g protein;