About the Recipe
This butternut squash and kale gratin is packed with layers of flavor but uses only a few choice ingredients. It is easy to put together and versatile, because you can use whatever winter squash you have on hand. Even your kids will be coming back for seconds!
1/2 pound bacon strips, cut into 1/2-in. pieces
2 medium leeks (white portion only), chopped
1 butternut squash (2-1/2 to 3 pounds), peeled and cut into 1-in. cubes
3 cups 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 13x9-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.