This roasted butternut squash and kale recipe is paired with crunchy toasted almonds and a drizzle of spicy coconut cream sauce. A delicious veggie side dish!
LET'S MAKE IT
red pepper flakes
Toss squash in olive oil, garlic, salt + pepper before roasting in oven for 30 mins.
Stir in kale + top with almonds. Return to the oven for 6 mins.
Make spicy coconut cream sauce. Add to baked squash + enjoy!