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.