1 small  butternut squash (2 lb.), peeled, diced
1/2 red onion, cut into wedges
2 Tbsp.  olive oil
8 cups  loosely packed kale leaves
1/2 cup  Ranch Dressing
1/4 cup   Slivered Almonds, toasted


Heat oven to 450ºF. Place squash and onions in large bowl. Add oil; toss to evenly coat. Spread onto rimmed baking sheet.  Bake 40 to 45 min. or until squash is tender and golden brown, stirring occasionally.  Spoon cooked vegetables into large bowl. Add kale; mix lightly.  Drizzle with dressing; top with nuts.


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