This casserole recipe is loaded with the flavours of Autumn! You’ll love this mixture of squash, cranberries, leeks, kale, and bacon, topped with Parmesan cheese
Prep time: 15 mins • Cook time: 1 hour • Makes 8 servings
INGREDIENTS
- 2 1/2-3 lbs. butternut squash
- 1 tbsp avocado oil or olive oil
- pinch sea salt
- 1/2 lb. bacon, cut into 1/2-inch pieces
- 2 tbsp butter
- 2 cups sliced leeks
- 1 cup fresh or frozen cranberries, rinsed (don’t thaw if frozen)
- 2 1/2 cups kale, chopped
- 3 large cloves garlic (minced)
- 2 tbsp fresh chopped sage
- 3/4 cup heavy cream or half & half
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups shredded Parmesan cheese
DIRECTIONS
- Preheat the oven to 400°F.
- Peel and remove the seeds from the squash. Dice into 1-inch cubes. Lightly toss with oil, sprinkle with salt, and layer on a large baking sheet. Transfer to the oven and roast for about 25 – 30 minutes, or until softened. Remove from oven and set aside.
- In a large skillet, cook bacon over medium-high heat until crisp, stirring often, about 5 minutes; drain on paper towels.
- Heat a large saute pan to medium heat. Add the butter, sliced leeks, kale, cranberries, garlic, and sage. Saute until softened and golden brown, stirring occasionally; about 10-12 minutes. Stir in the chopped bacon.
- In a 13×9 casserole dish, layer half of the leek mixture, sprinkle with salt and pepper, then layer half of the butternut squash on top. Add another layer of leeks, sprinkle with salt and pepper, and top with another layer of butternut squash. Add the cream, then sprinkle the Parmesan cheese evenly over the top.
- Bake uncovered at 375°F for 27-30 minutes, or until bubbly and golden. Remove from heat. Sprinkle with salt and pepper to taste. Garnish with fresh sage leaves, if desired.
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