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Roasted Kale & Butternut Squash

Another fall favorite for seasonal fall farmer’s market finds!


1 1/2 pounds butternut squash cubes

4 tablespoons olive oil

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

8 packed cups chopped kale

1 teaspoon chopped fresh oregano

1 can (15 oz) butter beans, drained and rinsed

1 pkg (8.8 oz) heat-and-eat white rice

2 ounces feta cheese, crumbled (1/2 cup)

2 tablespoons bottled balsamic glaze

Heat oven to 450°F . Toss squash on a sheet pan with 2 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread in a single layer and roast 20 to 25 minutes. Meanwhile, in an extra-large bowl, toss kale with 2 tbsp oil, 1/4 tsp each salt and pepper and the oregano. Stir in butter beans. Stir squash and push to one side of the pan. Add kale-bean mixture to the other side, mounding slightly. Roast 15 minutes. Microwave rice per package directions. Transfer kale, beans and squash to a large bowl; gently stir in rice and crumbled feta. Drizzle with balsamic glaze and toss. Serve warm.

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