Squash Kale bake Recipe
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Ingredients: |
Ingredients: © GMegginson 5282018 Amounts are estimates, I made this up with the last of our butternut squash harvested Fall 2017 and some fresh kale from the local farmers market.
3 -4 c. Cubes butternut squash 2 -3 c. Chopped kale (the dark, not so curly kind) 2 onions thinly sliced Seasoning salt Tony Chachere creole seasoning Ground black pepper Olive oil Italian bread crumbs Parmesan cheese Butterº
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Directions: |
Directions:Toss the squash with 2 TBSP olive oil seasoning salt and/or Tony’s to suit your taste. Separately toss the chopped kale with 1/2 tsp salt and 1 TBSP olive oil; mix the salt & oil into the kale well. Combine in a baking pan and roast 30 minutes at 350 º. While this cooks prepare the sauce: cook the onion slowly in 2 TBSP each butter & olive oil. When onions are soft add 1/3 cup flour seasoned with salt & pepper. Mix thoroughly then add 1 cup half & half and 1 cup water ( or just 2 cups milk or broth). Stir and cook over low heat until thickens but is still pourable, like a thick soup. Pour over squash & kale. Mix equal parts bread crumbs and parmesan cheese with about 2 TBSP olive oil. Sprinkle on top and bake for 30 minutes at 350º |
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