Roasted Beet and Butternut Squash Hash

Ok, ok, I know a lot of my recipes have been including Kale lately. In fact, you might say I’m a little obsessed. IT’S SO EASY  TO PREPARE!!!! I chop it and put in salads raw, put it in eggs,  add to smoothies, or sautee it with garlic and eat it just like that! The possibilities are endless. It’s seriously so versatile and a veggie that most people turn their noses up at.

Crazy Kale Lady

So, as I like to add little fun facts to my post, here is my Ode de Kale:

  • Nearly 3 grams of protein.
  • 2.5 grams of fiber (which helps manage blood sugar and makes you feel full)
  • Vitamins A, C, and K.
  • Folate, a B vitamin that’s key for brain development.
  • Alpha-linolenic acid, an omega-3 fatty acid.
  • great for detox
  • contains over 45 different flavinoids
  • has been proven to lower risks for over 5 kinds of cancer- (whoa!)

I typically try to keep the fun facts short, sweet and to the point for the blog. Afterall, this isn’t a scientific journal. But, in the off chance that your a nerd like me and like to read scientific reports and labs, here is the link where the above info came from.

According to the World’s Healthiest foods, Kale’s health benefits are best reaped when steamed approximately 5 minutes. I haven’t tried this yet- I think I’m more of a sautee-ing type gal- maybe I’ll just add the lid to the skillet next time. . .

beet, squash and kale final

The recipe below was super simple:

  1. Peel and cube 2 LARGE beets, and one butternut squash. I like smaller cubes because they roast quicker.
  2.  Toss in olive oil, salt and pepper, any other seasoning you would like. I of course tossed in garlic, and a bit of left over vinaigrette.
  3. spread evenly over a pan, and roast at 400 degrees for approximately 30 minutes. If you don’t like your butternut squash softer than your beets, wait about 8 minutes before you add the butternut squash to the pan.

Divide into half. Let half cool and put in the fridge to add to salads, or veggie sautees for later in the week. Take the other half and add to skillet with  olive oil, garlic, kale and chopped almonds. Drizzle balsalmic over and toss over the heat for about 2 more minutes, until coated.  Add a squeeze of lemon if you like citrus Enjoy!

This was so delicious and filling. The squash and almonds helped to mellow out the beets. (I personally like the flavor of beets, but I’m a weirdo.) If you don’t like beets, try adding extra lemon or some blue cheese to give a little extra pop of flavor.


xoxo Crazy Kale Lady


One thought on “Roasted Beet and Butternut Squash Hash

  1. That’s spooky. I had nearly the same thing myself last night. Chopped kale with garlic, roasted beetroot and squash and brown rice and lentils. I love kale and get really grumpy if I don’t get my fix.


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