Roasted Butternut Squash, Kale and Burrata
  • 1 small butternut squash, peeled and diced
  • 1 small bunch kale, rough chopped
  • a handful of pine nuts, lightly toasted in a dry pan
  • 2-3 burrata balls
  • olive oil
  • salt & pepper
  • pink sea salt
  • garlic infused olive oil {optional}
  1. Preheat your oven to 385 degrees.
  2. Toss the butternut squash with a drizzle of olive oil, salt and pepper. Place onto a lined baking sheet and roast for 25- 30 minutes until golden and tender.
  3. Heat up a large sauté pan with a little olive oil. Add in the kale, season with salt and pepper and cook until tender.
  4. Toss the butternut squash in with the kale as well as the toasted pine nuts.
  5. Plate the warm veggies. Top with the burrata seasoned with pepper and pink sea salt. Finish with a drizzle of garlic infused olive oil.
Recipe by LeMoine Family Kitchen at