Roasted Butternut Squash with Macadamia Nuts
- READY IN 1 hour 30 mins
Picture this beauty on your table to compliment a special dinner. This is an easy way to cook squash and then we dress it up with a few tasty helpers. The crispy fried kale is amazing with the crunch of the macadamia nuts.
Ingredients
Directions
- Poke some holes in the butternut squash and then roast the in a 350° F oven for 1 ¼ – 1 ½ hours.
- Allow the squash to cool a little once it is cooked and then cut in half and remove the seeds and skin. Place the squash on a large plate or platter and mash it up a little.
- Toast the macadamia nuts in a hot pan, stirring constantly until lightly browned all over.
- Preheat a medium fry pan on medium high heat. Add a little oil and then the onions and ginger. Sauté until lightly browned and then toss over the squash.
- Now add a few tablespoons of avocado oil to a pan and heat on medium high. Once the oil is hot add the kale leaves and fry until crispy and then pour on top of the squash.
- Season the dish with sea salt, fresh ground pepper and chilli flakes to taste and serve warm or even at room temperature.
- PREP 30 mins
- COOK 1 hour 30 mins
- READY IN 1 hour 30 mins
-
SERVING SIZE
1 /6
of a recipe - SERVINGS PER RECIPE 6
Variations
- Skip the chipotle chilli flakes if you do not want it spicy.
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