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Ingredients
- 1 cup butternut squash peels and diced into cubes
- 1 cup baby kale
- 2 garlic cloves minced
- 6 almonds thinly sliced
- 2 tsp paprika
- 1 tsp coconut oil melted
- himalayan sea
- fresh ground pepper
Ingredients
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Recipe Notes
1. Preheat oven to 400 F.
2. Place the butternut squash in an oven-safe casserole dish.
3. Drizzle with coconut oil, garlic, parsley, and paprika; season with Himalayan sea salt and pepper to taste.
4. Stir until well combined.
5. Cover and place in the oven for 40 to 45 minutes.
6. Add the kale to the butternut squash, toss, and place back in the oven.
7. Bake another 5 to 6 minutes; adjust seasoning as desired.
8. Serve the butternut squash topped with sliced almonds.
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