Roasted butternut squash with kale & spinach

If the butternut squash rolls with kale & spinach are a great appetizer, roasted butternut squash with kale & spinach is a delicious side dish and a great way to make another recipe with the similar ingredients you already have at hand.


250 g butternut squash
2 cups frozen kale & spinach mix
1/4 cup dried cranberries
1 tsp rosemary
1 tsp thyme
2 Tbsp coconut oil
1/4 cup coconut milk mixed with 2 Tbsp water
1/4 Garlic salt – optional

Preparations & cooking directions   

  • Cut the butternut squash small pieces in similar size.
    In order to add the volume and expand the flavor without adding extra calories I mince the dried cranberries before I added them to the baking pan.
  • In a large baking pan mix together all the ingredients except the coconut milk.
    Cover the pan with aluminum foil and put it for 20 minuets in  400 degrees preheated oven .
  • After 20 minuets take out the foil and use a spatula to mix the coconut milk with the vegetables.Continue to roast uncovered for another 10-15 minuets.

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