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

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!
Course Side Dish
Cuisine American
Keyword almonds, coconut, kale, squash
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6


  • 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:


  • 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!


*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!)
  • 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.