Roasted squash with mushrooms and kale

This squash is delicious as a side dish for Thanksgiving or any day as a cozy fall recipe.

Roasted squash with mushrooms and kale

These flavors scream fall. This recipe comes from Anita Lo, a veteran restaurant chef in the New York. This is a great side dish for the Thanksgiving holiday. It tastes especially delicious served with mushroom gravy.

Servings: 8


  • 1 pound acorn or kabocha squash
  • 2 tablespoons extra-virgin olive oil
  • 2 cups wild mushrooms, coarsely chopped
  • 1/3 cup vegetable stock
  • 5 leaves Tuscan kale, stemmed and roughly chopped
  • 1 tablespoon unsalted butter
  • 2 sage leaves, thinly sliced
  • 1 ounce Parmesan cheese, coarsely grated
  • Kosher salt
  • Freshly ground black pepper


  1. Preheat the oven to 450 degrees. 
  2. Stem and seed the squash and cut into inch-thick wedges. 
  3. Toss with 1 tablespoon olive oil, a pinch of salt, and a few grinds of black pepper. (Leaving the skin on is okay — it’s edible after it cooks.) 
  4. Roast on a sheet pan until browned and tender, about 20 minutes.
  5. Meanwhile, heat a sauté pan over medium heat and add the remaining olive oil. When hot, add the mushrooms and cook until tender and starting to brown, about 2 to 3 minutes. 
  6. Add the vegetable stock and let it boil and reduce down for about one minute.
  7. Add the kale to the pan. Reduce the heat to medium-low and cook until kale softens, about 3 minutes. 
  8. Add a splash more of the vegetable stock and the butter and swirl the pan to combine. 
  9. Turn off the heat and stir in the sage.
  10. To serve, spoon the mushroom-kale mixture over the squash and top with the cheese.

Nutrition information (per serving)

  • Calories: 90
  • Total fat: 6 g
  • Saturated fat: 2 g
  • Cholesterol: 5 mg
  • Sodium: 190 mg
  • Total carbohydrate: 8 g
  • Dietary fiber: 2 g
  • Total sugars: 2 g
  • Protein: 3 g

Note: Does not include added salt.