Now that fall is here and the days are a bit cooler, I'm enjoying using the oven more and serving more comforting baked meals!
We had this cozy baked meal of Israeli Spice Chicken and Roasted Butternut Squash and Kale one night last week. It was delicious!
For the chicken, I rubbed the Israeli Spice blend on some drumsticks and baked them alongside the squash.
Roasted Butternut Squash and Kale
Adapted from Taste of Home
4 cups cubed peeled butternut squash
1 medium onion, chopped
3 Tbsp. olive oil
1/4 tsp.crushed red pepper flakes
1/2 teaspoon dried sage
2 cups chopped kale
1/2 tsp. salt
1/2 tsp. pepper
Combine squash and onion in a 15 x 10x 1 baking pan coated with pan spray. Combine oil, pepper flakes, salt, pepper and sage; drizzle over vegetables and toss to coat.
Bake uncovered at 350 degrees for 40 minutes or until tender, stirring occasionally. Add kale and bake for about 5 more minutes or until done.
We really liked this dish. Andy thought it tasted like stuffing. It would make a nice addition to Thanksgiving dinner!