|
|
|
MailTribune.com
  • Butternut 'Lasagna' With Kale

    • email print
  • »  RELATED CONTENT
  • 1 butternut squash, peeled
    1 bunch kale or other greens, washed well and dried
    1 large onion, peeled and diced
    3 tablespoons olive oil
    3 garlic cloves, peeled and minced
    Salt and pepper, to taste
    2 cups diced tomatoes
    1 tablespoon chopped, fresh sage
    1 cup grated Gruyere, mozzarella or fontina cheese
    Preheat oven to 350 F.
    Carefully cut the squash in half lengthwise, then scoop out seeds. Place halves facedown and cut into 1/4-inch-thick slices.
    Remove and discard stems from the kale or other greens. Chop leaves roughly.
    Saute the onion in the olive oil until soft, then add the garlic and cook for another minute. Add kale and cook for 5 minutes. Season with the salt and pepper.
    Lightly grease a 9-by-13-inch baking dish or large, cast-iron skillet, then cover with an overlapping layer of squash slices. Sprinkle with salt and pepper. Spread cooked greens over squash, then make another layer of squash.
    Spoon the diced tomatoes and sage over this layer, then make another layer of squash. Top with the cheese.
    Bake in preheated oven for 45 minutes or until brown on top and bubbling.
    Makes 6 to 8 servings.
    — Recipe adapted by McClatchy News Service from the Terra Firma Farms Community Supported Agriculture Newsletter of Nov. 12, 2008.
Reader Reaction

      calendar