Roasted Kale and Butternut Squash

Roasted Kale and Butternut Squash
Makes 4
Prep 15 m
Roast 40 m



  1. 1 of 4 Heat oven to 450 degrees . 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.
  2. 2 of 4 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.
  3. 3 of 4 Stir squash and push to one side of pan. Add kale-bean mixture to other side, mounding slightly. Roast 15 minutes.
  4. 4 of 4 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.
Nutrition Information for Roasted Kale and Butternut Squash
Servings Per Recipe: 4
Per Serving: 782 mg sodium, 11 g pro., 9 g sugar, 12 g fiber, 417 kcal cal., 56 g carb., 4 g sat. fat, 19 g Fat, total