A warm fall bowl with roasted squash, kale, and pecans. An easy and comforting vegan and paleo dish, great for staying healthy.
•Preheat oven to 400ºF.
•In a small pot, melt 3 Tbsp coconut oil, and whisk in the cinnamon and salt.
•Place butternut cubes on a baking sheet. Drizzle melted oil mixture over the squash and mix well.
•Place squash in the oven. Roast for 20 minutes, then rotate tray and mix squash. Continue roasting.
•While squash is cooking, place pecans on a tray and toast in the oven ~ 5-10 minutes. Remove and set aside.
•Squash is done when easily pierced with a fork, and when starting to turn brown (total roasting time about 40-50 minutes). Remove squash and transfer to a large mixing bowl.
•Preheat a pan for the kale on medium-high, and melt the remaining 1 Tbsp of coconut oil.
•Cook kale, stirring frequently, for 3-5 minutes.
•Add kale, lemon zest, and basil leaves to the butternut and mix well.
•Serve and top with pecans.