Sheet Pan Roasted Butternut Squash and Kale with Toasted Pepitas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sweet roasted squash meets tender kale in a vibrant side dish, finished with a tangy maple dressing and crunchy pepitas for balanced texture. This international-inspired vegetarian (gluten-free) ready in about 40 minutes pairs butternut squash, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 International cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 cups cubed peeled butternut squash with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a sheet pan, spreading in a single layer. Roast for 20 minutes until tender and slightly caramelized.
  2. Step 2: Heat a small skillet over medium heat and add 1/4 cup pepitas, toasting for 2-3 minutes until golden and fragrant, then transfer to a small bowl and set aside.
  3. Step 3: Whisk together 2 tbsp apple cider vinegar and 1 tbsp honey in a small bowl until combined. Add 1 bunch chopped kale (with stems removed) to the sheet pan with the roasted squash, then pour the vinegar-honey mixture over and toss to coat evenly.
  4. Step 4: Return the sheet pan to the oven for 5 minutes until the kale is wilted but still vibrant. Remove from oven, sprinkle with the toasted pepitas (1/4 cup) and 1/2 cup grated Parmesan cheese, and serve immediately.

Frequently asked questions

How long does Sheet Pan Roasted Butternut Squash and Kale with Toasted Pepitas take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Roasted Butternut Squash and Kale with Toasted Pepitas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep butternut squash from drying out.

Can I substitute ingredients in Sheet Pan Roasted Butternut Squash and Kale with Toasted Pepitas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Roasted Butternut Squash and Kale with Toasted Pepitas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sheet Pan Roasted Butternut Squash and Kale with Toasted Pepitas gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes