We got our taxes done today. By which I mean, Dave wrestled with our Turbo Tax software while I was on the other end of the couch practicing Turkish on Rosetta Stone, on the floor doing a yoga video, and in the office, ironing laundry and watching Netflix. Taxes stress me out and it’s probably best if I stay far, far away from the filing process.
When he was almost done, it was time for me to start dinner. I found the recipe for tonight’s butternut squash dish here and think this may have been the first of many times I’ll make this.
Vegan Roasted Butternut Squash with Kale and Nuts
- 0.9 kg -1.13 kg (2-2.5 pound) butternut squash
- 2 lg. cloves garlic, minced
- 2-3 tbsp finely chopped fresh parsley
- 1/2 tbsp extra virgin olive oil
- 1/2 tsp fine grain sea salt
- 1 cup de-stemmed and roughly chopped Lacinato kale
Almond and Pecan Topping:
- 1/4 cup almonds
- 1/4 cup pecans
- 1 tbsp nutritional yeast
- 1/8th tsp fine grain sea salt
- 1 tsp extra virgin olive oil
Mix all the squash ingredients besides the kale in a casserole dish. Toss well in olive oil and cover in aluminum foil. Roast in the oven for 45 minutes. I used Trader Joe’s butternut squash that was already diced. If you know where to get squash and how to peel and cut it, more power to you.
Mix all the almond and pecan topping ingredients in a bowl after chopping the nuts. When the squash is done, mix in the kale and the nut mixture and bake for 7 minutes.
The nut mixture tossed with nutritional yeast, salt, and olive oil.
The squash roasting in the oven.
Everything fresh out of the oven, all the ingredients mixed in.
Dave picked up a “Three Philosophers” Belgian Quadruple Ale, which went perfectly with the whole creation. I followed that up with some dark chocolate peanut butter cups and dark chocolate covered ginger, and my meal was complete.