This butternut squash and kale gratin is packed with layers of flavor but uses only a few choice ingredients. It is easy to put together and versatile, because you can use whatever winter squash you have on hand. Even your kids will be coming back for seconds! —Pamela Gelsomini, Wrentham, Massachusetts
Butternut Squash and Kale Gratin Recipe photo by Taste of Home
1 butternut squash (2-1/2 to 3 pounds), peeled and cut into 1-in. cubes
3 cups chopped baby kale
1 teaspoon salt
1 teaspoon pepper
1-1/2 cups grated Parmesan cheese
1 pint heavy whipping cream
Preheat oven to 375°. In a large skillet, cook bacon over medium-high heat until crisp, stirring often, about 5 minutes; drain, reserving 2 tablespoons drippings in skillet. Cook leeks in reserved drippings until tender, 3-4 minutes.
Stir together squash and kale; transfer to a lightly greased 13x9-in. baking dish, pressing to form a single layer. Sprinkle with salt and pepper. Spread leeks over the top; sprinkle with bacon and cheese. Pour cream over top, spreading to cover entire surface. Cover with foil.
Bake 30 minutes; remove foil and bake until squash is tender and top is golden brown, 30-40 minutes longer.