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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!

roasted butternut squash with kale, almonds, spicy coconut cream sauce in white casserole dish

It’s official – butternut squash is MEANT to be paired with coconut cream!

I can’t tell you how obsessed I am with this flavour combination, and I am so excited to share this roasted butternut squash side dish recipe with you guys today. It’s my new favourite way to enjoy butternut squash, and I hope it inspires you for this upcoming holiday season!

But first, I want to shoutout my favourite Vancouver pizza spot for inspiring this recipe. Pizza Carano makes a spicy coconut kale pizza that is absolutely to die for! I decided to experiment with making a similar sauce on my own, by heating up coconut cream with red pepper flakes.

I am so happy with how delicious it turned out drizzled over roasted butternut squash and crispy kale. I am drooling just thinking about it haha.

I hope you love it as much as I do!

PS. This is recipe #3 of my “7 Days of Veggie Side Dishes” Series. ICYMI – be sure to check out the other vegetable side dish in this series below:

roasted butternut squash with kale, almonds, spicy coconut cream sauce in white casserole dish

Recipe Ingredients Needed

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

butternut squash

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!

Start by preheating your oven to 400F.

Using a good vegetable peeler, remove the skin from the squash and cut off the hard ends with a sharp knife.

The next step is cutting the squash into approximately 1-inch chunks.

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!

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.

Then, pop the baking dish in the oven for about 40 minutes, tossing once halfway through.

After 40 minutes, or when squash is browned and tender, remove the baking dish from the oven and add kale, stirring things around.

Top with chopped almonds, and return to oven for another 6ish minutes. This helps to crisp up the kale and toast the almonds (both so good!)

roasted butternut squash with kale, almonds, spicy coconut cream sauce in white casserole dish

How To Make Spicy Coconut Cream Sauce

While the squash is roasting in the oven, it’s time to prepare the spicy coconut cream sauce.

To do this, simply add canned coconut cream to a small saucepan and bring to a boil.

Once boiling, reduce heat to a simmer and add red pepper flakes and cornstarch. Cook on a simmer for about 10-15 minutes, whisking occasionally.

Simmering the coconut cream will reduce it, and adding the cornstarch helps to thicken up the sauce even more.

Feel free to experiment with the level of spice in this sauce! If you like things milder, try adding less red pepper flakes. If you like things hotter, go for more than the recipe calls for.

Once the squash mixture is removed from the oven, pour the coconut cream sauce overtop and serve immediately.

NOTE: if you have leftovers, the coconut cream will harden in the fridge (this is because of its saturated fat content). No need to worry – it will melt again when reheated!

spicy coconut cream sauce

Butternut Squash Nutrition Facts

This winter squash is one of my favourite things about fall, not only because it tastes amazing, but it also has an impressive nutrition profile!

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!

I hope this recipe shows you a new way to reap all the benefits of butternut squash :).

roasted butternut squash with kale, almonds, spicy coconut cream sauce on white plate

More Healthy Squash Recipes

Did you give this Roasted Butternut Squash With Kale & Spicy 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 With Kale & Spicy 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!
roasted butternut squash with kale, almonds, spicy coconut cream sauce in white casserole dish
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Ingredients

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

Spicy Coconut Cream Sauce:

  • 2 cups canned coconut cream
  • 2 tsp red pepper flakes (increase or decrease depending on desired spice level!)
  • 2 tsp cornstarch

Instructions

  • Preheat oven to 400F.
  • Cut hard ends off squash and peel skin. Slice in half lengthwise and remove seeds. Cut squash into approximately 1-inch chunks.
  • Place squash chunks in a large baking or casserole dish, and toss with olive oil, minced garlic, and salt. Place dish in the oven for approx. 40 minutes, tossing once halfway through. Squash should be slightly browned and tender.
  • While squash roasts, prepare kale by washing, drying, and tearing into smaller chunks. 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 add 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 40 minutes in the oven, remove squash and 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 squash, kale, and almond mixture from the oven, and pour coconut sauce overtop. Add additional salt as desired. Serve and enjoy immediately!

Notes

*Feel free to increase or decrease the amount of red pepper flakes used in the sauce, depending on your desired spice level!
*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!)

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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