Yield Makes 1 8x8 inch pan. Serves 4-6 as a main course, 6-8 as a side.
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350°F.
- 2. In a large saucepan, put the squash and just enough water to cover. Cover the pan. Heat to boiling, reduce heat to medium, cook 20-30 minutes until squash is soft but not falling apart. You should be able to easily stick a butter knife through a piece of squash. Drain excess water.
- 3. Add cream, nutmeg and salt to the squash. Blend with an immersion blender until smooth. (Or put everything in a blender. You will need to add a little bit of water to get it to blend well.) Set aside.
- 4. In a 4 quart saucepan, cook onion, garlic, and ginger in olive oil till soft.
- 5. Add kale, red pepper, water, crushed tomatoes. Cook till kale is soft and turns a duller green.
- 6. Add salt and vinegar. Stir and remove from heat.
- 7. Fill the bottom of an 8x8 inch pan with the kale tomato mixture. Top with the creamed squash, smoothing out the top.
- 8. Bake 45 minutes. Cool 10 minutes before serving.
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