Categories: Meals

Ingredients

• 3 butternut squash, peeled, seeded and cut into 1-inch cubes
• 2 large red onions, cut into 1-inch pieces
• 1/2 cup olive oil
• 1 tsp crushed red pepper
• 1 lb. kale, stemmed and chopped
• 2 large garlic cloves, minced

Directions

1. Position racks in the top and bottom thirds of the oven; preheat to 500. Divide the squash and onions between two large rimmed baking sheets. Add 3 tbsp. oil and 1/2 tsp crushed red pepper to each sheet and toss; season with salt. Roast until tender, about 30 minutes total. Halfway through cooking, rotate the sheets, switch them between racks and stir the veggies.

2. Meanwhile, in a large bowl, toss the kale, garlic, the remaining 2 tbsp. oil and a pinch of salt. Remove the vegetables from the oven. Immediately divide the kale between the baking sheets; toss until the kale wilts slightly. Let the sheets stand on wire racks until the vegetables cool, about 45 minutes.

3. Divide the squash-kale mixture among five 1-gallon freezer bags. Squeeze out the air. And freeze.

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