Looking for a healthier main for your holiday celebrations? Maybe you looking for a flavorful recipe that is fast and easy to prepare the midst of all the crazy? Or do you just want a simple winter meal that leaves you totally satisfied? Get back into balance with this nourishing whole-food-plant-based dinner recipe!


I know you're gonna love the combination of the spicy kale, tomato and white bean filling (reminiscent of my winter favorite - Portuguese spicy kale soup) paired with the creamy, sweet roasted butternut squash - it's hits all the flavor notes you'd want in a warming winter meal but without all of the fuss! 

This dish is PERFECT for unexpected guests - pop the squash in the oven when they arrive and prep the filling in the last ten minutes of cooking - leaving plenty of time for you to catch up out of the kitchen (it's also great for those solo nights when you need to decompress and treat yourself right but don't feel like doing a big "thing" for dinner).


Plus this recipe is packed with plant based protein, healthy carbs and the king of greens, good-ol' curly kale. With zero gluten, grains or other additives you know you are feeding your body the simple, whole plant nourishment it needs.

Serves: 2-4 (depending on how hungry you are) • Pan to Plate: apx. 40 min- 1 hr.


  • 2 organic small butternut squash, sliced in half, seeds removed

Note: Look in the organic section for smaller squash - organic produce is usually smaller in size, theres A TON of tiny-baby butternuts in my neck of the woods this time of year and they are just SO sweet and tender! If you can only find large butternut squash, then you may want to select acorn squash instead - same process! 

  • 2 tbsp. coconut oil (optional, if avoiding oil)
  • 2 tbsp. maple syrup
  • Salt and pepper to taste

Preheat the oven to 400*F and line a sheet pan with parchment paper. Mix together the coconut oil and maple syrup in a small bowl. 

Slice the squash from stem to end and remove the seeds. Coat the flesh side of the squash in a thin layer of the maple syrup and oil mixture. 

Place the maple-rubbed squash halves face down on the baking sheet and roast in the oven for 20 minutes. After 20 minutes, use tongs to flip the squash over and continue roasting for another 20 minutes or until the flesh is slightly caramelized and a fork is inserted into the neck of the squash and comes out tender. 

Remove from the oven and allow to cool slightly. 


  • 2 cups packed kale, stems removed, roughly chopped
  • 1 pint cherry tomatoes OR 1 can diced tomatoes, drained
  • 1 can low-sodium white beans, drained and rinsed
  • 1 clove garlic, chopped fine
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. cumin
  • Fresh rosemary to taste

In the last ten minutes of roasting, turn a large pan on high heat and add the tomatoes and garlic with just splash of water - cover with a lid for 5-7 minutes until some of the juices have released. Then stir in the kale, beans and spices and cover for another three minutes or until the kale has slightly wilted. Remove the lid and cook for another minute or two so that the water evaporates. 

VEGAN "PARM" SPRINKLE (makes a small jars' worth)

  • 3/4 cup cashews, brazil nuts or walnuts
  • 1/3 cup nutritional yeast
  • 1 garlic clove
  • salt to taste

Add all ingredients to a food processor and pulse until a fine parm-like texture is reached. Stores well in an airtight container in the fridge for weeks!


Spoon a heaping cups worth of filling into the butternut squash's cavity. Sprinkle with vegan "parm" and add back into the oven for 3-4 minutes. Serve immediately. If there's leftover filling you can serve it on the side or store it for later!





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