This dish requires about an hour to make but most of it is the baking process. The toppings and veggies are up to you so use whatever is in your fridge. The great part about this dish is how you can add pretty much anything to it. It's easy and delicious and the perfect addition to your Thanksgiving dinner.
1 butternut squash, cut in half
2 tsp of sea salt
2 tsp of cinnamon
1 tbsp of olive oil
2 cups of kale
1/4 cup of pecans
Seeds from the squash
Cut the squash in half, length-ways. Dig out the seeds and set aside in a small bowl. Brush the squash with the olive oil and top with the sea salt and cinnamon. Rinse the seeds off and and mix with olive oil and sea salt. Place the seeds on a cookie sheet, spread out, along with the squash and place in the oven for 55 minutes at 400 degrees. When you hear the first squash seed pop, they are done so remove the seeds from the oven. If you leave them in the oven, they will end up all over the place and burned. Set aside the toasted seeds. Keep the squash in the oven until 55 minutes.
Have a fabulous Thanksgiving! My mom bought me a Gardein meatless roast this year and I can't wait to try it! This holiday is a WONDERFUL time to try some different meatless roasts and to support some plant-based businesses. There are some amazing mock meat products out there that are yummy and full of protein so I say go for it!
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