Ingredients: |
Ingredients: 2 1/2 lb. peeled and chopped butternut squash
3 medium parsnips, peeled and chopped
3 tbsp. olive oil
1 tbsp. chopped fresh sage leaves, plus leaves for garnish
2 1/2 tsp. kosher salt, divided
1 1/2 tsp. black pepper, divided
1 1/2 tsp. chopped fresh thyme, plus leaves for garnish
6 slices bacon
2 onions, thinly sliced
1 medium bunch kale, stemmed and chopped
2 tbsp. salted butter
1 tbsp. apple cider vinegar
1 c. shredded Gruyere (or Swiss) cheese
1/4 c. smoked (or plain roasted) almonds, chopped
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Directions: |
Directions:Preheat the oven to 400°F. In a 9x13-inch baking dish, toss together the butternut squash, parsnips, olive oil, sage, 2 teaspoons salt, 1 teaspoon pepper and thyme. Bake until squash and parsnips are tender, 1 hour to 1 hour 20 minutes, stirring every 20 minutes.
Meanwhile, cook the bacon in a large skillet over medium, turning occasionally, until crisp, 10 to 12 minutes. Transfer the bacon to a paper towel lined plate. Let stand until cool enough to handle then crumble into large pieces.
Add the onions to the bacon drippings and cook over medium, stirring, until softened and golden, 25 to 35 minutes. Add the kale, butter, vinegar, ½ teaspoon salt and 1/2 teaspoon pepper. Cover the skillet and cook until the kale is wilted, 1 to 2 minutes, stirring once. Remove from heat.
Add the kale mixture and bacon to the butternut squash mixture in the baking dish. Gently mix together and spread into an even layer. Sprinkle with the cheese.
Bake until the cheese is melted, about 5 minutes. Sprinkle with almonds and garnish with sage and thyme leaves. |
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