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Butternut Squash, Kale and Shiitake Casserole Recipe

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This recipe for Butternut Squash, Kale and Shiitake Casserole, by , is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Melinda Hinkson

Category:
Category:

Ingredients:  
Ingredients:  
1/2 C low-fat coconut milk
2 T Thai green curry paste
1 tsp Chinese chili past with garlic
1-1 1/2" piece peeled ginger root to yield 1 T grated or pureed
1/4 C cream of coconut
2 T soy sauce
2 1/2 lbs cubed butternut squash
8 oz. quartered shiitake mushrooms
1 bunch kale, center veins removed, torn, rinsed and blotted dry
2 T white sesame seeds

Directions:
Directions:
preheat oven to 350. Lightly oil 9x13" pan. Combine first 6 ingredients in large mixing bowl. Add squash, mushrooms and kale and combine. Transfer to baking dish with lots of kale on top to crisp. Sprinkle sesame seeds over top. Cover with parchment and seal all with foil. Bake 35 min. and uncover and bake another 25 minutes until squash is tender and kale is browned and crisp.

Number Of Servings:
Number Of Servings:
8-10 servings
Personal Notes:
Personal Notes:
Can assemble in advance two days refrigerated or frozen up to 3 months.

 

 

 

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