I could see the fall has come because one day when I opened my pinterest page, it was filled with butternut squash recipes. In fact, I just made creamy butternut squash pasta the previous night*. I don't look forward to chilly days but I love fall comfort foods and fall colors.
Among the recipes I found on my pinterest page, this roasted butternut squash with kale and almond pecan parmesan particularly caught my eyes. It looked so comforting and delicious. I still had some butternut squash so immediately tried this. I had to made some modifications because I didn't have all the ingredients. I even had to omit pecan from the almond pecan parmesan but I loved it! It perfectly fit this particular recipe but I can see that it also goes with many other dishes. For example, I made pasta salad the next day for lunch and sprinkled some of my almond parmesan. It was oh so good. I'm going to have to make the original pecan version too. It must be delicious.
I modified her recipe to make almond parmesan as follows. I omitted the pecan, reduced the amount of the nutritional yeast and olive oil by half, and added salt to taste.
Do you have favorite butternut squash recipes?
* I made this pasta the following way. First, I steamed the butternut squash and mashed it. I put some aside for babyfood. Then, I thinned out the rest of the mashed butternut squash in a pan with water and coconut milk over medium heat, and added nutritional yeast and other seasonings. yum.