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DINNER TONIGHT: Roasted Butternut Squash, Kale, and Black Bean Salad

This is exactly what it sounds like: roasted butternut squash + kale + black beans = hard to go wrong. I probably eat kale and black beans twice a day (maybe more this week as I attempt to live the vegan life…), so roasted butternut squash is a welcome, fall-spirited deviation from the norm. This is so easy to make and requires so few ingredients that it barely requires a “recipe.” It’s also relatively cheap, and you will have leftovers unless you plan on eating a whole squash by yourself – not that I’d be one to judge. So adhere to the following very loosely, and throw some vegetables, seeds, anything really onto the roasting pan while you’re at it!


  • 1 butternut squash (or any squash really)
  • A few tablespoons of maple syrup
  • Olive oil
  • Salt
  • Pepper
  • Garlic
  • Kale
  • Beans


I preheat the oven to 390 degrees when roasting, but any temperature in the 350-400 range should be okay. Peel and dice the squash.

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Put it on a baking sheet and coat in olive oil, maple syrup, salt, and pepper. Throw in some whole, unpeeled cloves of garlic for good measure – after they’re roasted, you can remove the shells to reveal a soft, garlicky inside (I recommend spreading it on bread).

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Stick the tray in the oven for about 45 minutes or until you try a piece of squash and it’s awesome – flip the squash around 20 minutes in. After you flip the squash, sauté some minced garlic, greens (doesn’t have to be kale), beans, and anything else in your fridge that you think would go well. Maybe black olives or cheese?

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Oh, the possibilities. Toss everything together in a bowl à la Dewick/Carm and enjoy!

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Alison Sikowitz

Cover photo source. 

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