WINTER SQUASH GRATIN WITH KALE, BACON, LEEKS, AND PARMESAN
½ pound bacon slices
2 large leeks, cleaned and chopped (about 3 cups)
3 pounds winter squash, cut into 1” cubes (butternut, acorn, delicata, etc…)
3 cups baby kale, packed
1 teaspoon salt
1 teaspoon black pepper
1 ½ cups 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 pushing it into all of the nooks and crannies.
Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 30-40 minutes until bubbly, browned, and the squash is very tender when pierced with a fork.