Kale Squash Salad

15 ingredients
8 steps

Ingredients

  • 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

Directions

  1. 1
    1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. 4
    4. In a 4 quart saucepan, cook onion, garlic, and ginger in olive oil till soft.
  5. 5
    5. Add kale, red pepper, water, crushed tomatoes. Cook till kale is soft and turns a duller green.
  6. 6
    6. Add salt and vinegar. Stir and remove from heat.
  7. 7
    7. Fill the bottom of an 8x8 inch pan with the kale tomato mixture. Top with the creamed squash, smoothing out the top.
  8. 8
    8. Bake 45 minutes. Cool 10 minutes before serving.

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