Butternut Squash Bake + Kale Chips

11 Feb

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Last night, I had a spontaneous dinner with my new housemate and his girlfriend. We were cooking two separate dinners, and just decided to combine them and dine altogether at our little table.

I contributed this butternut squash bake and some kale chips and nice salami, and they contributed a hearty spinach salad, some cheese and bread, and cheap “wine” from our nearby corner store. They are from France and Switzerland, and had never eaten butternut squash or kale chips before, so it was fun to introduce them to some of my favorite vegetables.

I love that we don’t have wine glasses and that our cutlery and plates don’t all match. I’m all about not matching.

I’ll admit that most nights, I cook dinner and watch a television show while I eat. It was a nice change to sit at a table and schmooze with the people I share an apartment with.

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This is the kind of recipe where all I want to do is pick off the crispy cheesy topping. I was dining with company, though, so I had to restrain myself!

This squash bake was super simple, and you could use any variety of winter squash. The natural sweetness of the butternut squash and onion with a light cheesy mix keeps the dish healthy but still full of decadent flavors. You will need to reserve about an hour of time to complete the recipe, but most of it is hands-off as the squash bakes. I also made this earlier in the day and just reheated it when time came to eat dinner, so it is a good make-ahead.

Serve the squash bake with some sautéed greens or kale chips for a nice color contrast!

Butternut Squash Bake

adapted from Jackie Newgent’s 1,000 Low Calorie Recipes

makes 4-6 servings

1 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes (I had a very large squash so I had to use a bigger baking dish)

1 onion, cut in half and thinly sliced

1 tablespoon extra-virgin olive oil

2/3 cup milk (I used 1% lowfat milk, you can also use soy or almond milk)

2 teaspoons cornstarch (or arrowroot)

1 large egg

1/2 teaspoon salt

1/4 teaspoon fresh ground pepper

pinch of cayenne or old bay

1/3 cup grated fontina or white cheddar

1/3 cup breadcrumbs (I made my own with some old sourdough; bake in the oven until toasted and blend to fine crumbs)

1/3 cup grated Parmesan cheese or Asiago

Preheat the oven to 425 degrees F.

Combine the cut squash and onion in a baking dish (Newgent recommends a 2-qt dish, but I used a 3-qt pyrex because I ended up with a lot of squash). Drizzle and toss with the olive oil. Bake for about 25-30 minutes, until the squash is tender all the way through.

Meanwhile, whisk together the milk and cornstarch. Whisk in the egg, salt, pepper, and spice. Set aside.

Stir the squash-onion mixture. Sprinkle with the fontina/cheddar cheese and evenly pour in the milk mixture. Sprinkle the top with the breadcrumbs, Parmesan/Asiago cheese, and an extra pinch of cayenne/old bay. Roast until the squash is tender the cheese coating is crisp and golden brown, about 20 minutes.

Let stand for 10 minutes to complete the cooking process, and serve.

Approximate nutrition facts per 1 cup serving: 240 calories, 12g total fat, 4.5g saturated fat, 0g trans fat, 65mg cholesterol, 530mg sodium, 27g total carbohydrate, 6g dietary fiber, 8g sugars, 9g protein

Kale Chips

1 bunch of kale, stemmed and torn into pieces (or enough to fit a baking sheet)

1-2 tsp. olive oil

salt

Preheat the oven to 350 degrees F.

Lay the kale on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for about 10-15 minutes, until it is crisped but still greenish. Be careful not to overdo it or you will get burnt pieces.

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One Response to “Butternut Squash Bake + Kale Chips”

Trackbacks/Pingbacks

  1. David Lebovitz’s Crumble de Butternut + Roasted Green Cabbage | Figsinmybelly - February 7, 2015

    […] I am fond of butternut squash bakes and crumbles, as evidenced by the Figs in My Belly archives. To that I say, never […]

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