Ok, let’s be honest. Lately, I have been obsessed with kale. As in, I can’t get enough of it, eat it several times a week, and find ways to work it into almost everything I make. Butternut squash hasn’t been a shy player in my wintertime recipes either. What can I say – the two flavors (and colors) complement each other wonderfully and they are both filled with beaucoup de vitamins.
This recipe was the brainchild of a dreary Monday evening, when I came home from work plum tired. I hadn’t made it to the grocery store over the weekend since I had been in NYC with hubby, and only had kale and squash in my crisper. I threw this together – yum, delicious! It made an excellent dinner and, because I was all by my lonesome, a couple good lunches. What more could you ask from a meal?
This frittata/crustless quiche/egg bake is a delicious and simple way to get a balanced vegetarian meal, with plenty of protein and veggies. The veggies and cheeses can be swapped for whatever you have around. It is a pretty forgiving dish.
However you make it, I hope you enjoy it as much as I did that night!
butternut squash, peeled, seeded and cut into 1/4 inch dice
1 bunch kale, de-stemmed and cut into small ribbons
1 tsp thyme
1 tsp sage
1 small yellow onion, thinly sliced
3 cloves garlic, minced
10 eggs, slightly beaten
1/4 cup grated parmesan
3 oz neufchatel cheese
Salt and pepper
Preheat oven to 400 degrees. Toss squash with olive oil, sage, thyme, and salt and pepper and roast until soft, about 20 mins. Meanwhile, sauté kale and garlic. Season with salt and pepper. Whisk eggs and cheeses until evenly combined. Combine all ingredients and bake in greased casserole at 375 degrees for 40 minutes or until fully set (the eggs don’t jiggle when you shake the pan).