Roasted Butternut Squash and Kale Quiche

Preheat oven to 425ºF and line a baking sheet with parchment paper.

In a bowl, drizzle olive oil over the butternut squash cubes and sprinkle salt and pepper on top. Stir to combine. Bake for 20 minutes, flip, and bake for an additional 12–15 minutes, or until tender when pierced with a fork and crisp around the edges. Remove from oven and cool.

Reduce oven temperature to 350ºF. Prepare whole wheat crust as instructed according to your chosen recipe. Press into the pie pan and use a fork to create the crust design around the perimeter. Set aside.

In a large bowl, whisk eggs, half-and-half, goat cheese, and spices. Stir in butternut squash cubes and steamed kale.

Carefully pour the egg mixture into the pie pan over the crust. Bake for 45–47 minutes, or until the center feels firm and doesn’t jiggle. Remove from oven and cool before slicing.

Serve immediately and store leftovers in an airtight container for up to 1 week. Enjoy!