Butternut Squash And Kale Casserole

• Squash:
• 2-2 1/2 lbs. butternut squash peeled and cubed
• 2 garlic cloves minced
• 2-3 Tbl chopped parsley
• 1/2 tsp salt
• 1 cup kale
• Topping:
• 1/4 cup almonds
• 1/4 cup pecans
• 1/8 tsp olive oil
• 1 tsp olive oil
• Parmesan chuncks

1. 400 degree oven
2. Toss all squash ingredients except kale in a casserole dish with some olive oil. Cover with foil, poke holes in foil and bake for 45 min. or until tender. In small food processor combine all topping ingredients and process until crumbly. Remove squash from oven when done and reduce oven temp to 350 degrees. Toss kale into squash mixture and top with topping. Bake another 5-8 minutes.

butternut squash, garlic, parsley, salt, kale, topping, almonds, pecans, olive oil, olive oil, parmesan chuncks

Taken from www.epicurious.com/recipes/member/views/butternut-squash-and-kale-casserole-51511821 (may not work)