Butternut Squash and Kale Gratin Recipe photo by Taste of Home

Servings: 8 / Total Time: 1:25 mins

Ingredients:

  • 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
Directions:
  1. Preheat oven to 375°. In a large skillet, cook bacon over medium-high heat until crisp, stirring often, about 5 minutes; drain, reserving 2 tablespoons drippings in skillet. Cook leeks in reserved drippings until tender, 3-4 minutes. 
  2. Stir together squash and kale; transfer to a lightly greased 13×9-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. 
  3. Bake 30 minutes; remove foil and bake until squash is tender and top is golden brown, 30-40 minutes longer.

Butternut Squash and Kale Gratin Recipe photo by Taste of Home