An easy make-ahead dish for cold nights! Serves 6-8 people as a side, or 4-6 as an entrée. Serve with a bitter green salad for a healthy and lighter complement.
- 2 lbs. organic winter squash (butternut, Delicata, acorn)
- 1 lb. organic kale (2 bunches)
- 2 large organic shallots
- 4 tablespoons LHF California extra virgin olive oil
- 2 teaspoons Diamond Kosher salt + extra to taste
- 8 large Clifford Family Farms eggs
- 2 cups Rosehill half & half
- ½ cup white wine (any dry varietal will do)
- 2 teaspoons K.L. Keller Dijon mustard
- 8 oz. sharp cheddar cheese
- 1 day-old Crumb Brothers baguette, or other similar crusty bread
Peel and seed the winter squash. Cut into 1 inch pieces, should be about 5-6 cups.
Wash the kale thoroughly. Remove the ribs and stems as needed, and then coarsely chop.
Peel and chop the shallots.
Coarsely grate the cheese.
Tear the crusty bread into 1 inch pieces (8-10 cups)
Preheat oven to 400°F.
Butter or spray a 13 x 9 baking pan.
In a bowl, toss the squash with 2 tablespoons of the olive oil. Spread out on a baking sheet, lightly sprinkle with salt, then bake, until fork tender, turning once, about 20 - 22 minutes. After the squash is done, reduce the oven temp to 350°F.
In a large bowl, briskly whisk the eggs, then stir in the wine, mustard, half & half, and salt. Gently fold in the bread pieces. Soak for 20 minutes, stirring as needed so that all the bread is saturated.
Heat a large pot over medium-high. Add the remaining olive oil. When the oil is hot, sauté the chopped shallots until lightly browned, about 5 minutes. Stir in the kale, cover and cook for 2 minutes. Uncover, sauté for 5 more minutes, until the kale is wilted. Remove from heat.
Transfer half of the soaked bread (reserving liquid) to the baking pan, covering the bottom of the pan. Then add the kale, squash and half of the grated cheese. Top with remaining bread, then pour egg mixture on top. Finish with the remaining cheese.
Cover with foil, and bake for 20 minutes. Remove the foil, and bake until the custard is set, about 15 -20 more minutes.
Serve immediately, or refrigerate for up to 3 days.