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This roasted butternut squash and kale recipe is paired with crunchy toasted almonds and a drizzle of spicy coconut cream sauce. It’s an easy, delicious, and healthy twist on a seasonal vegetable side dish! Recipe is vegan, gluten-free, and dairy-free.

Overhead photo of roasted butternut squash and kale in a white bowl.

I can’t tell you how obsessed I am with the flavour combination of this roasted butternut squash recipe!

Sweet squash cubes are paired with crispy kale, toasted almonds, and a lightly spiced coconut cream sauce. The flavours pair so beautifully, and you get both smooth and crunchy textures in every bite.

As a dietitian, I’m happy to share that both squash and kale are packed with nutrition benefits. The almonds and coconut cream add some healthy fats to this dish, to help make it super satisfying 🙂

This recipe is one of my favourite ways to enjoy butternut squash, and I hope it inspires you to try preparing it in a new way. Enjoy!

Want more side dish inspiration? Check out my roundup of 20+ easy, healthy vegetable side dish recipes for more ideas. I’ve also got roundups for winter squash recipes and kale recipes, if you want more of those too!

Overhead photo of roasted butternut squash and kale in a white baking dish.

Recipe Ingredients Needed

All you need to make this roasted butternut squash recipe are 10 simple, healthy ingredients:

Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!

Recipe Modifications

  1. If you can’t find canned coconut cream, feel free to swap with a canned coconut milk instead! It will be *slightly* thinner, but still taste the same.
  2. If you prefer no spice, you can omit the red pepper flakes (or reduce the amount for less spice).
  3. Instead of almonds, you could try using another nut like pecans. I will say that the crunchy almonds really add to this recipe though 😉
  4. If you don’t want to use butternut squash, you could try this with cubed sweet potatoes OR a similar squash like pumpkin, honeynut, or acorn squash.
Overhead photo of small bowls of ingredients on a wood cutting board.

How To Roast Butternut Squash

Roasting will forever be my favourite way to prepare most vegetables. And butternut squash is no different. I promise it’s super easy to do as well!

  1. Start by preheating your oven to 400F.
  2. Using a good vegetable peeler, remove the skin from the squash and cut off the hard ends with a sharp knife.
  3. The next step is cutting the squash into approximately 3/4-inch to 1-inch cubes.
  4. To do this, I like to first slice the squash in half (separating the long part from the bulbous part). I then slice these 2 parts in half lengthwise and remove the seeds. I find it easier to cut into chunks from these smaller pieces!
  5. Once your squash is cut up, toss the chunks in a large baking or casserole dish along with olive oil, salt, and (for this recipe) minced garlic. Stir everything together until well-combined.
  6. Then, pop the baking dish in the oven for about 30 minutes (depending on size of cubes), tossing once halfway through.
Overhead photo of butternut squash cubes in a white baking dish.

Butternut Squash Nutrition Benefits

Butternut squash is particularly high in micronutrients like vitamin A and vitamin C, with just one cup of cooked squash providing 457% and 52% of your daily needs, respectively!

It’s also a great source of other vitamins and minerals, such as:

  • vitamin E
  • magnesium
  • potassium
  • manganese
  • multiple B-vitamins

It’s rich orange colour is thanks to the squash’s carotenoid content. Carotenoids (like beta-carotene) are plant pigments that have antioxidant properties, providing a host of health benefits. The vitamin C and E in this squash have antioxidant roles, too!

Butternut squash is also an excellent source of dietary fibre, with one cup of cooked squash providing 7 grams. As you can see, butternut squash is a great way to get you to those 30 grams of fibre a day!

Kale Nutrition Benefits

Just one cup of kale provides over 100% of your daily needs for: 

  • vitamin A (206%)
  • vitamin K (684%)
  • vitamin C (134%)

Kale is also a good source of other micronutrients like: 

  • manganese
  • magnesium
  • potassium
  • calcium
  • copper
  • vitamin B6

That same cup provides 2 grams of dietary fibre, helping to keep your gut and heart happy.

In addition to micronutrients, kale is also loaded with antioxidants, which prevent cellular damage and provide a multitude of health benefits.

Closeup overhead photo of roasted butternut squash and kale in a white bowl.

More Healthy Butternut Squash Recipes

Did you give this Roasted Butternut Squash & Kale With Coconut Cream Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Roasted Butternut Squash & Kale With Coconut Cream Sauce

This Roasted Butternut Squash is paired with crispy kale, crunchy almonds, and drizzled with a spicy coconut cream sauce. An easy, delicious, and healthy twist on a seasonal vegetable side dish!
Overhead photo of roasted butternut squash and kale in a white bowl.
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5 from 9 votes
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Ingredients

  • 1 medium butternut squash
  • 2 Tbsp olive oil
  • 3 cloves garlic, minced
  • Salt, to taste
  • Approx. 4 cups curly kale
  • 1/2 cup almonds, chopped

Spicy Coconut Cream Sauce:

Instructions

  • Preheat oven to 400F.
  • Cut hard ends off squash and peel skin. Slice in half lengthwise and remove seeds. Cut squash into approximately 3/4-inch to 1-inch cubes.
  • Place squash cubes in a large baking or casserole dish, and toss with olive oil, minced garlic, and salt. Place dish in the oven for 30 minutes, tossing once halfway through. Squash should be slightly browned and fork-tender.
  • While squash roasts, prepare kale by washing, drying, and tearing into smaller pieces. Chop almonds and set aside.
  • Next, prepare coconut cream sauce by adding coconut cream to a small saucepan and bringing to a boil. Reduce heat to a simmer, and stir in red pepper flakes and cornstarch. Simmer for another 10-15 minutes, whisking occasionally. Remove from heat and set aside to allow the sauce to continue thickening.
  • After 30 minutes in the oven, remove squash and gently stir in kale. Sprinkle chopped almonds overtop, and return to the oven for another 6 minutes. The kale should be browned and slightly crispy!
  • Remove baking dish from the oven and pour coconut sauce overtop. Add additional salt as desired. Serve and enjoy immediately!

Notes

*SPICINESS: Feel free to increase or decrease the amount of red pepper flakes used in the sauce, depending on your desired spice level! If you prefer no spice, you can omit the red pepper flakes entirely.
*LEFTOVERS: Leftovers can be stored in an airtight container in the fridge for a few days. Do note that the coconut sauce will harden in the refrigerator, but it will melt again once reheated. If reheating in the microwave, the kale will lose a bit of its crispiness (but it still tastes good – promise!)
*RECIPE MODIFICATIONS:
  • If you can’t find canned coconut cream, feel free to swap with a canned coconut milk instead! It will be *slightly* thinner, but still taste the same.
  • Instead of almonds, you could try using another nut like pecans. I will say that the crunchy almonds really add to this recipe though 😉
  • If you don’t have or want to use butternut squash, I think you could try this with cubed sweet potatoes OR a similar squash like pumpkin, honeynut, or acorn squash.

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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Pinterest graphic for a roasted butternut squash with kale and coconut cream recipe.
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