WINTER SQUASH GRATIN CASSEROLE WITH KALE, BACON, LEEKS, AND PARMESAN

WINTER SQUASH GRATIN CASSEROLE WITH KALE, BACON, LEEKS, AND PARMESAN

 

½ lb. bacon slices

2 large leeks, cleaned and chopped (about 3 cups)

3 lbs. winter squash, cut into 1” cubes (butternut, acorn, delicata, etc…)

3 cups baby kale, packed

1 tsp. salt

1 tsp. black pepper

1 cup grated parmesan cheese

1 pint heavy cream

 

Preheat oven to 375 degrees.

 

Cook bacon in a large skillet over medium high heat until just crisp.  Remove from pan and let drain on paper towels, then chop into ½” pieces. Add the leeks to the remaining bacon grease and sauté until tender.

 

Coat a 9” x 13” with non-stick cooking spray.  Add the squash and baby kale and toss to combine, pressing into one layer.  The kale might stick out a bit, but will cook down when baking.  Season with the salt and pepper. 

 

Top with the squash evenly with the sautéed leeks, followed by bacon, parmesan, and finally pour the cream over the casserole.

 

Cover with foil and bake for 30 minutes.  Remove foil and bake for an additional 20-30 minutes until bubbly, browned, and the squash is very tender when pierced with a fork.  

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Sides

Vegetarian

8 Ingredients or less

© 2018 by PAMELA GELSOMINI, LLC