Editorial: Kockums JernverkPublished: 2026-11-06

Roasted butternut squash with kale

Name: Roasted butternut squash with kale
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Swedish
Ingredients: 1 butternut squash (about 1 kg); 3 tbsp olive oil; ½ tsp chilli flakes; 4 sprigs fresh thyme; 1 tsp salt; Freshly ground black pepper; 100 g kale; 1 tbsp olive oil; 3 tbsp pumpkin seeds; 200 ml Greek yoghurt; Grated zest and 1 tbsp juice of ½ lemon; 1 small garlic clove; A pinch of salt

Serves 4 · 55 minutes · Cream Lux oven dish

Butternut squash wedges roasted with chilli and thyme, crisp kale, toasted pumpkin seeds and lemon yoghurt. It is all made in an enamel oven dish that goes straight to the table.

Roasted butternut squash with kale is an autumn vegetable dish: the squash roasts in a hot oven until its edges caramelise, and the kale goes in near the end so it turns crisp. Serve it as a side with meat or a stew, or as a vegetarian main with good bread.

Roasted butternut squash wedges with kale in a rectangular cream enamel oven dish with a green rim on a laid dinner table

Ingredients

Serves 4

1 butternut squash (about 1 kg)
3 tbsp olive oil
½ tsp chilli flakes
4 sprigs fresh thyme
1 tsp salt
Freshly ground black pepper
100 g kale
1 tbsp olive oil
3 tbsp pumpkin seeds

Lemon yoghurt

200 ml Greek yoghurt
Grated zest and 1 tbsp juice of ½ lemon
1 small garlic clove
A pinch of salt

Method

Heat the oven to 220 °C. Rinse the squash, halve it lengthways, scoop out the seeds and cut it into wedges about 2 cm thick. There is no need to peel it.
Toss the wedges with the oil, chilli flakes, thyme, salt and pepper directly in the oven dish and arrange them in a single layer.
Roast in the middle of the oven for about 30 minutes, until the squash is tender and coloured at the edges.
Strip the kale from its stalks, tear it into pieces and massage in the oil and a pinch of salt. Scatter it over the squash and roast for another 8–10 minutes, until crisp at the edges.
Meanwhile, toast the pumpkin seeds in a dry frying pan for 3–4 minutes until they start to pop. Stir together the yoghurt, lemon zest, lemon juice, crushed garlic and salt.
Drizzle the lemon yoghurt over the squash, scatter with the pumpkin seeds and serve straight from the dish.

Why it works

Enamelled steel is happy at 220 °C and conducts heat well, so the squash browns where it touches the base of the dish. The dish is deep enough to hold the kale, which collapses as it roasts.