Butternut Squash and Kale Gratin

It has been awhile since my last post, and may be a little time before the next. My summer share from Two Field Farm ended in October and my winter share won’t start until January.  In the between time  I hope to post about some holiday food that I’m making, then get back into the swing of things in January.  Which brings me to this recipe.  I had a single butternut squash and a couple onions left from my summer share, so this truly represents the last of summer/fall for me.  I roasted the squash with some spices and tossed with caramelized onions and kale that I purchased at Wilson Farm in Lexington, then topped everything with blue cheese and crisped it under the broiler.  The spice in the squash hangs out subtly in the background and the cheese brings it together in a delicious, funky way.  I served this when some friends came over for dinner last week and the next day was asked for the recipe, so I am not the only one who thinks it is really good! This very pretty looking side dish can be made  ahead of time then popped in the oven shortly before service to reheat, and melt/brown the cheese.  This is a very easy and tasty Thanksgiving side to prepare for your own guests, or bring to the home of friends or family as a local offering. I am heading back to California tomorrow to spend the holiday with my family – assuming what I make isn’t a disaster I’ll post some pictures and recipes from that meal when I get back.  Have a very happy and safe Thanksgiving!

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