We have had some customers ask for our favorite recipes for kale and this
Winter Squash and Kale Gratin
You can use any winter squash of your choice- butternut, delicata, acorn or even kabocha
Prep: 25 min. Bake: 1 hour Makes 8 servings
1/2 pound bacon strips, cut into 1/2-in. pieces
2 medium leeks (white portion only), chopped or a Carousel Watergardens Farm medium sweet onion (I prefer the onion but leeks are fine too.
1 CWFFarm butternut squash or winter squash of choice (2-1/2 to 3 pounds), peeled and cut into 1-in. cubes
3 cups Carousel Watergardens Farm chopped baby kale
1 teaspoon salt
1 teaspoon pepper
1-1/2 cups grated Parmesan cheese
1 pint heavy whipping cream
- Preheat oven to 375°. In a large skillet, cook bacon over medium-high heat, stirring often, until crisp, about 5 minutes; drain, reserving 2 tablespoons drippings in skillet. Cook leeks in reserved drippings until tender, 3-4 minutes.
- Stir together squash and kale; transfer to a lightly greased 13×9-in. baking dish, pressing to form a single layer. Sprinkle with salt and pepper. Spread leeks over the top; sprinkle with bacon and cheese. Pour cream over top, spreading to cover entire surface. Cover with foil.
- Bake 30 minutes; remove foil and bake until squash is tender and top is golden brown, 30-40 minutes longer.
1 cup: 466 calories, 37g fat (20g saturated fat), 99mg cholesterol, 782mg sodium, 24g carbohydrate (7g sugars, 5g fiber), 11g protein.