A hearty fall harvest casserole with simple and strong flavours good enough for the next family potluck, even Grandma will love it.
Prep Time: 60 minutes
Cook Time: 90 minutes
1-3 Butternut squash depending on size, halved and hollowed
1 tbsp olive oil
8 cups curly Kale, de-spined and cut into bite size pieces
1 large onion
7 garlic cloves, chopped
2 cups mushrooms, sliced
2 tsp ginger, minced
1/8 tsp nutmeg and cumin
Salt & pepper
1/2 can of coconut milk
1/3 cup walnuts
1/3 cup croutons
1 tbsp soft butter
1 tbsp parmesan cheese
Roast the squash cut-side down on foil covered cookie-sheet after lightly smearing the cut sides with butter and sprinkling salt and pepper. 30 minutes @ 425F, until skin starts to brown and knife pokes easily. Allow to cool enough to peel skin with your fingers.
In large frying pan cook onion with mushrooms in olive oil until mostly cooked then continue to add kale as it cooks down. Add ginger, garlic, nutmeg, and cumin.
Mash roasted squash with coconut milk and add kale mixture. Stir in eggs.
Crush walnuts, croutons, and parmesan cheese together, then add a little bit of butter to help it stick together.
Cook 30 minutes covered in oven at 425F.