Squash au Gratin

It’s a little bit of a spin on Au Gratin spuds … except it doesn’t use any potatoes and is sort of good for you (It’s got kale. A super food!). And it has all of the same ideas. Like it’s baked.

I was a little leery about cooking something new after my recent disaster. So I made sure wash the crap out of the kale. The meal was a big hit, tastes awesome and wasn’t gritty at all.

Packed with all sorts of stuff that's good for your body and tastebuds.

We got the idea for this meal from one of those recipe card you find at the grocery store. The directions were full of fail … very confusing.

I said this meal was healthy. That’s because it’s packed with kale, a super food. Kale is rich in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and calcium. I digress.

Here is what you need:

Peeling the acorn squash with a veggie peeler was an interesting experience. It peeled easy ... I have just never done it that way.

  • Two acorn squashes, peeled (use a veggie peeler) and sliced (try about 1/4 inches)
  • One medium onion, sliced
  • 16 oz Kale, chopped
  • 12 oz can of evaporated milk
  • Shredded Parmesan cheese
  • Shredded Cheddar Cheese
  • Flour
  • S & P

In an 11×7 greased (I used cooking spray) pan, layer half the squash on the bottom. Sprinkle that lightly with flour. Next, put the chopped kale and then the sliced onions. Sprinkle Parmesan cheese on that and season with S & P. Layer the rest of the squash on top and sprinkle with cheddar cheese. Pour the evaporated milk over the entire mixture.

In a 400 degree oven, bake for 40 minutes.

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