This week's share was bursting with beautiful sweet potatoes and robust kale! A perfect setup for this incredible layered dish! I hope you enjoy as much as we did.
Sauté the prepared kale and onion over medium heat for 4 minutes in 2 tbsp of the butter. Set aside until you're ready to layer.
Next: Grate the sweet potatoes and mix with the flour, salt, pepper and nutmeg. Mix in the herbs and toss well, using a fork. Set aside until you're ready to layer.
Cut the butternut squash into rounds (as pictured). Set aside to begin layering.
Spread the remaining butter all over the interior or a medium to large baking dish (at least 3 inches deep). Start with half the sweet potato mixture. Spread evenly in dish. Add 1 cup cheese. Next add 1⁄2 cup of the half and half. Now spread half the kale evenly over the cheese layer. Now add half the squash as shown, layering evenly.
Repeat this process. The order in which you layer does not matter all that much. As long as you start with the sweet potatoes and keep track of what's going on when, you should be in good shape! Reserve about 1⁄4 cup of cheese to top final layer.
Bake at 375 degrees for 1 hour covered with foil. Remove foil and bake 10 more minutes! Let set for at least 10 minutes before you serve. I like to cut into lasagna style serving.
Ali Price is a Root 5 Farm CSA member and local food educator. She provides group and private cooking lessons to folks in the Upper Valley. She is also an aspiring Health Coach and born and raised veggie lover.
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