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Roasted Kale And Butternut Squash

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Roasted Kale And Butternut Squash
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Makes: 4 servings adjust
Per Serving: 417 Calories; 19g Fat; 11g Protein; 56g Carbs; 9g Sugar; 12g Fiber; 782mg Sodium



Step 1

Heat oven to 450*.


  • 1 12 pounds Butternut Squash, cut in to cubes

Step 2

Cut Butternut Squash in to cubes.


  • 2 tablespoons Olive Oil
  • 12 teaspoon Salt
  • 14 teaspoon Ground Black Pepper

Step 3

Toss Squash on a sheet pan w/ 2 tbsp Olive Oil, 1/2 tsp Salt, & 1/4 tsp Pepper.

Step 4

Spread in a single layer & rose 20-25 min.s.


  • 8 cups Kale, chopped (packed)
  • 2 tablespoons Olive Oil
  • 14 teaspoon Salt
  • 14 teaspoon Ground Black Pepper
  • 1 teaspoon Fresh Oregano, chopped

Step 5

Meanwhile, in an extra-large bowl, toss Kale w/ 2 tbsp Oil, 1/4 tsp each Salt & Pepper, & the Oregano.


  • 1 can Butter Beans, drained and rinsed (15oz)

Step 6

Stir in Butter Beans.

Step 7

Stir Squash & push to one side of pan.

Step 8

Add Kale-Bean mixture to other side, mounding slightly.

Step 9

Roast 15 min.


  • 1 package Heat-and-eat White Rice, (8.8 oz)

Step 10

Microwave rice per pkg directions.


  • 12 cup Feta Cheese, crumbled

Step 11

Transfer Kale, Beans, & Squash to a large bowl; gently stir in Rice & crumbled Feta.


  • 2 tablespoons Balsamic Glaze, bottled

Step 12

Drizzle w/ Balsamic Glaze & toss.

Step 13

Serve warm.
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