foodie friday: roasted veggies

every wednesday a group of people come over and we eat dinner together, pray and encourage each other. some weeks the meals are amazing; other weeks… not so much. 🙂 this week though, our theme was italian and italian did not disappoint. one of the dishes was simply roasted winter vegetables.


1 butternut squash
1 bunch of kale
1 medium yellow onion
2 cloves of garlic
1/4 c. of feta cheese
salt, pepper, italian herb mix

preheat the oven to 400F. cut and peel the butternut squash into bite sized cubes along with the onion. place it in a roasting pan with a couple tablespoons of olive oil (coconut oil would be a great substitution) and make sure it is lightly coated. let it cook for 40 minutes, stirring occasionally.

when the roasted vegetables are almost finished, mince the garlic and place it in a frying pan with a bit of oil, medium heat. rinse the kale and chop. when the oil is hot, place the kale in the pan and let cook down for 3-5 minutes, stirring occasionally.

take the roasting pan out of the oven, add the kale, a bit of feta and whatever spices you like. broil until the feta is slightly browned.

this is an excellent side dish to almost any meal! bon appetit!


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