Ingredients

Makes 1 8x8 inch pan. Serves 4-6 as a main course, 6-8 as a side.

　　1 1/2 pounds butternut squash, peeled and chopped into 2-inch pieces

　　1/8 teaspoon nutmeg

　　1 cup heavy cream

　　3/4 teaspoon sea salt

　　A generous pinch black pepper

　　2 tablespoons olive oil

　　1 large onion, small diced, about 1 1/2 cups

　　2 large cloves garlic, minced

　　1 1/2 inches fresh ginger, finely minced, about 1/4 cup

　　1 pound kale, approximately one large bunch, (I prefer curly kale but lacinato kale will also work), washed, and chopped into 2 inch slices

　　1/2 teaspoon crushed red pepper flakes

　　1–1 1/2 cups water

　　14 ounces crushed tomatoes

　　1 tablespoon red wine vinegar

　　3/4 teaspoon salt

　　

Step 1

1. Preheat oven to 350°F.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

4. In a 4 quart saucepan, cook onion, garlic, and ginger in olive oil till soft.

　　

Step 5

5. Add kale, red pepper, water, crushed tomatoes. Cook till kale is soft and turns a duller green.

　　

Step 6

6. Add salt and vinegar. Stir and remove from heat.

　　

Step 7

7. Fill the bottom of an 8x8 inch pan with the kale tomato mixture. Top with the creamed squash, smoothing out the top.

　　

Step 8

8. Bake 45 minutes. Cool 10 minutes before serving.

　　Note:

　　I like to double the recipe and freeze one pan.