Butternut squash + kale casserole

November 18, 2009


We’re off to New Orleans later this week.  There shall be muffulettas, and mint juleps, and beignets, and a visit to Galatoire’s.  And there shall surely be heartbreak.  But, first things first: we must empty the fridge to get it ready for our absence, and for the holiday food orgy that will kick in shortly after our return.

So, what have we got?  For starters: a butternut squash, some onions, a few carrots, and a couple of sad pepper halves.  And speaking of sad! you should see the remnants of that kale bunch I raided last week.  Then there are also some potatoes, a single stem of broccoli (where did its siblings go?), and two striped eggplants for which I once had some fancy plans.

It’s a challenge, then: nothing will go to waste, and it will all be delicious.  So, let’s start with this cheesy butternut squash+kale casserole:

  • innards of 1 butternut squash
  • 1 small red onion
  • 1/2 bunch kale
  • 1 8oz can of tomato sauce (or 1/2 of a larger one)
  • 2 tbsp cottage cheese
  • a fistful of shredded cheese (smoked gouda in our case)
  • salt and pepper to taste
  • pinches of a couple of herbs (e.g., oregano, tarragon)
  1. Microwave the butternut squash; let it cool.  Scoop out its innards and place them into a shallow greased dish.  (You can add seasonings some at this point; just smoosh them in.)
  2. Saute the onion for ~5 minutes.  Add a splash of water, salt+pepper+seasonings, and kale leaves torn into bite-sized pieces.  Cover and let steam on low for ~3 minutes.
  3. Pile the kale and onion mixture on the butternut squash.  Cover with tomato sauce and cottage cheese.  Sprinkle the shredded cheese across the top.
  4. Bake for ~35 minutes on 375F.
  5. Eat with that buttermilk bread that you were originally going to take to your sister.
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