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Kale and Acorn Squash Au Gratin
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| Ingredients: |
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2 acorn squash, peeled and sliced into 1/4 inch slices |
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2 Tbsp. flour |
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2 Tbsp. grated Parmesan cheese |
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1 (15 oz.) can kale greens, drained |
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1 medium onion, sliced
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1/2 tsp. salt
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1/2 tsp. pepper |
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1 (12 oz.) can evaporated milk |
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1/2 c. sharp Cheddar cheese, shredded |
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| Preparation: |
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Layer half of the squash in a greased 11 x 7 inch backing dish, overlapping slices. Sprinkle with flour and Parmesan cheese over squash. Arrange kale and onion over top. Season with salt and pepper. Top with remaining squash.
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Pour evaporated milk over layers and sprinkle with Cheddar cheese. Bake at 400 degrees for 45 minutes or until cheese is hot and bubbly.
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Margaret Holmes Chopped Kale is available in our Regional Vegetable and Fruit Products Section
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