Fall Vegetarian Delight
Embrace the flavors of autumn with this vibrant roasted butternut squash and kale dish. Packed with seasonal vegetables, warm spices, and a zesty lemon finish, this recipe is perfect for cozy gatherings or busy weeknights. Each bite delivers a delightful combination of textures and tastes that will leave everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 2 cups butternut squash, cubed
- 1 cup kale, roughly torn
- 1 cup red bell peppers, sliced
- 1 can (15 oz) chickpeas, drained
- 3 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine cubed butternut squash, sliced red bell peppers, torn kale, and drained chickpeas.
- Drizzle with olive oil and season with minced garlic, cumin, paprika, salt, and pepper. Toss everything until well coated.
- Spread the mixture on a baking sheet lined with parchment paper.
- Roast for 25–30 minutes until the vegetables are golden brown and tender.
- In the last five minutes of roasting, add the torn kale to the baking sheet.
- Squeeze fresh lemon juice over the dish right after removing it from the oven and enjoy!
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 320
- Sugar: 6g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg