Vegan Butternut Squash Kale

This cozy dish is one of those simple, nourishing meals that just feels good.

Butternut squash gets all soft and sweet, the kale adds a pop of green and a little chew, and everything soaks up those garlic and onion flavors.

It’s hearty, but not heavy, and totally satisfying.

Why I Love This Recipe

This is one of my go-to meals when I want something warm and healthy without a ton of effort. I made this the first time after a trip to the farmer’s market where I got a giant squash and some super fresh kale—and honestly, I’ve made it almost weekly since.

• Only needs a few simple ingredients
• Packs a ton of flavor without needing any animal products
• Super filling thanks to the fiber and healthy carbs
• Reheats really well for leftovers
• Works as a side dish or a full meal

Servings: 4
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes

What You’ll Need

• 1 medium butternut squash, peeled, seeds removed, and cut into 1-inch cubes (about 4 cups)
• 1 tablespoon olive oil (plus more if needed)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 small onion, diced
• 3 garlic cloves, minced
• 4 cups kale, stems removed and roughly chopped
• 2 tablespoons water or vegetable broth (for steaming kale)

Pro Tips

• Massage the kale with your hands before cooking for a softer bite.
• Cut your squash into even cubes so they cook at the same rate.
• Don’t skip sautéing the garlic—it brings everything together.
• Add a splash of veggie broth at the end if it feels dry.
• You can roast the squash ahead of time and store it in the fridge.

Tools Required

• Baking sheet
• Large skillet or sauté pan
• Chef’s knife
• Cutting board
• Measuring spoons
• Stirring spoon or spatula

Substitutions and Variations

• Swap kale with spinach or Swiss chard
• Use coconut oil instead of olive oil for a slightly sweet flavor
• Add chickpeas or white beans for extra protein
• Sprinkle with nutritional yeast or vegan parmesan before serving

Make Ahead Tips

You can roast the squash up to 2 days ahead and store it in an airtight container in the fridge. Reheat it in the pan with the kale when ready.

Recipe Instructions

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F. Toss 4 cups of butternut squash cubes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread evenly on a baking sheet. Roast for 25–30 minutes until tender and golden brown.

Step 2: Sauté the Onion and Garlic

While the squash is roasting, heat 1 teaspoon olive oil in a skillet over medium heat. Add 1 diced onion and cook for about 3 minutes, until soft. Add 3 minced garlic cloves and cook for another 1 minute until fragrant.

Step 3: Add the Kale

Add 4 cups of chopped kale to the skillet with the onion and garlic. Stir well. Add 2 tablespoons of water or vegetable broth to help it steam. Cover and cook for 3–4 minutes, stirring occasionally, until wilted and tender.

Step 4: Combine Everything

Once the kale is tender, add the roasted butternut squash to the skillet. Stir gently to combine and warm everything through. Taste and adjust seasoning if needed.

Leftovers and Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over low heat or microwave until warmed through. It doesn’t freeze well because the kale can get mushy.

Why This Recipe Works (Quick Science)

Roasting the squash caramelizes its natural sugars, making it sweeter and more flavorful. Sautéing garlic and onion releases their oils and aromas, building a deep flavor base. The kale softens from the steam, making it easier to chew and digest while holding onto its nutrients.

Common Mistakes

• Cutting squash unevenly: leads to overcooked or undercooked pieces
• Not using enough oil: causes dry squash or sticking kale
• Overcooking the kale: it can turn too mushy if left too long
• Skipping the garlic/onion base: makes the dish bland

What to Serve With

• Warm quinoa or brown rice
• A slice of crusty sourdough
• A bowl of lentil soup
• Crispy tofu or roasted chickpeas on top

FAQ

Can I use frozen butternut squash?
Yes, just make sure to roast it long enough to get some color.

Is it okay to use baby kale?
Totally! It’ll cook even faster and has a milder flavor.

Can I make this oil-free?
Yes—roast the squash with veggie broth instead of oil, and sauté with a splash of water.

Can I double the recipe?
Yep! Just use a larger skillet and roast the squash in two batches if needed.

Final Thoughts

This Vegan Butternut Squash Kale is a feel-good kind of meal. It’s easy, warm, full of flavor, and works any night of the week. Whether you eat it as a main or a side, it always hits the spot. Try it out and let me know how it went in the comments—I’d love to hear your twist on it!