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Squash Kale bake Recipe

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This recipe for Squash Kale bake, by , is from Come for Dinner!, 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!

Genevieve Megginson


© 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

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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