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Thursday, December 13, 2012

Kale and Butternut Squash Casserole



4 teaspoons unsalted butter (1/2 for bottom of baking dish and 1/2 for top when finishing)
1 medium size butternut squash, peeled seeded and sliced thin
1 pound kale, chopped
2 tablespoons olive oil
6 cloves garlic, minced
Coarse salt and freshly ground black pepper
1 teaspoon freshly grated nutmeg
1/4 teaspoon of ground allspice
14 ounces heavy cream
3 tablespoons panko
2/3 cup freshly grated Parmigian cheese


Preheat the oven to 400 degrees F. Butter a large baking dish.

Peel the squash, then cut crosswise into 1/4-inch slices; set aside.

Steam  kale until just tender, about 5 minutes. Drain well and squeeze out any excess water.

Heat olive oil in a large sauté pan over medium-high heat. Add the garlic and the greens. Cook until the greens are slightly wilted, 3 to 4 minutes. Taste and adjust for seasoning with salt and pepper.

Meanwhile, place half the sliced squash in the prepared dish. Spoon the kale over the squash and sprinkle with the seasoning mixture of nutmeg and allspice. Top with remaining squash. Pour the cream over the vegetables and cover. Bake for 45 minutes.  

Meanwhile, combine the breadcrumbs and cheese in a small bowl. Decrease the oven temperature to 375o F

Sprinkle the breadcrumb mixture over the squash. Dot with the butter and continue baking, uncovered, until golden brown, about 15 minutes. Cool for about 10 minutes before serving.

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