Roasted Winter Squash and Kale Crostini Topping
Servings and Ingredients
|1 bunch(es)||kale, stems removed and discarded, leaves well chopped|
|3 to 3 1/2 c. peeled and cubed (1/2-inch pieces) butternut squash|
|3 tbsp.||olive oil, divided|
|Salt, to taste|
|1||large clove garlic, minced|
- Preheat oven to 425 degrees. Line a large, rimmed baking sheet with aluminum foil; spray with nonstick cooking spray. Rinse kale in a strainer or colander. Gently shake to remove water and set aside.
- On a large rimmed baking sheet, drizzle the squash cubes with 2 tablespoons olive oil, sprinkle with salt and toss to combine. Roast in the oven, stirring 2 to 3 times (every 5 to 7 minutes), until the pieces are tender, around 20 to 30 minutes. Some of the pieces may fall apart as they roast. Remove from oven and set aside.
- Meanwhile in a large sauté pan, heat 1 tablespoon olive oil over medium-high heat until shimmering and hot. Add the garlic and sauté until golden, 1 or 2 minutes, watching carefully so that the garlic doesn't burn. When it is golden, add the chopped kale. Sprinkle with 1/4 teaspoon salt. Cook, stirring, until the greens have nicely wilted and all their water has been cooked off. Remove from the heat and gently stir in the squash cubes. Transfer to a serving bowl.
80 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 0mg
- Sodium: 90mg
- Total Carbohydrates: 8g
- Protein: 2g
Vitamin A 180%
Vitamin C 90%