Butternut Squash Casserole
This is a wonderful way to serve butternut squash and makes a great vegan alternative to serve on pasta night rather than lasagna. Be sure to use a smaller squash, one that is no more than 2 lbs in size.
Butternut squash has a wonderful nutty flavor with a sweet overtone much like pumpkin. Baking it brings out the flavor. It is high in fiber, low in fat, and is a good source of antioxidants such as vitamin A, C, and carotenoids. The orange coloring of its flesh points to its high antioxitant levels. When buying butternut squash, look for ones that have a dull rather than shiny surface. When picked too young the squash will have a shiny look and they will not develop their full flavor. Pick unblemished, firm, squash that are heavy for their size and that have a small section of stem still attached. If stored in a dark cool area, butternut squash will keep for up to 3 months and once cut, they can be stored in the fridge for up to a week if wrapped up well.
Preparing butternut squash is simple. It can be roasted whole until tender, cut in half and drizzled with butter, honey, or maple syrup before baking, or it can be pureed for soups. For this squash recipe, the hard outer peeling should be removed with a vegetable peeler and the seeds should be scooped out and discarded. Slice the raw flesh into 1/4 inch thick slices.
1 lb of butternut squash, cut into thin slices
1 small bunch of kale, cleaned, stems removed and torn into 1 inch pieces
1 medium red onion, cut into thin slices
1 medium yellow potato - like Yukon gold, sliced into 1/4 thick slices
1 medium roma tomato, cut into slices
6 oz. of sliced Provolone cheese
1/2 cup grated Parmesan cheese
Small amount of Olive oil - tablespoon or two
Salt and Pepper
Preheat the oven to 425 degrees. Oil the bottom of a 2 qt. casserole dish with some of the olive oil. Place half the squash slices over the bottom of the pan. Layer half the onion slices (separated into rings), then half the kale pieces over the squash. Sprinke a tablespoon of olive oil over the layers and season with 1/4 teaspoon of salt.
Layer the potato slices over the kale and top with half the provolone cheese slices. Top with the rest of the kale, then drizzle again with olive oil and season with salt and pepper, 1/4 teaspoon of each.
Next put on a layer of onion slices, the tomatoes, the remaining slices of provolone and finally the rest of the squash, then sprinkle the parmesan on top. Cover and bake for 20 minutes and then remove the cover and bake for another 10 minutes to brown the top. Serve with some good french bread.