Creamy, rich butternut plays perfectly off flavorful baby kale for a satisfying, deeply flavorful take on traditional holiday stuffing (technically, since it's baked outside the bird, it's a dressing).
Try it as a delightful change of pace alongside chicken, turkey or pork — or use vegetable broth instead of chicken to make it vegetarian.
Serves 6 as a side dish.
|6 tablespoons||butter (divided)|
|1||butternut squash (about 2-1/2 pounds, peeled, seeded and cut into small cubes)|
|3/4 cup||brown sugar|
|1/8 teaspoon||ground cloves|
|1/4 teaspoon||black pepper|
|2 cups||toasted breadcrumbs|
|5 ounces||Earthbound Farm Organic Mixed Baby Kales (1 package)|
|2 cups||vegetable or chicken broth|
Preheat the oven to 375 degrees F.
In a small saucepan, melt 3 tablespoons butter. In a large mixing bowl, combine the brown sugar, spices, salt and pepper. Add the squash and melted butter, stirring well to coat evenly.
Spread the mixture on a parchment-lined baking sheet and bake for about 45 minutes, stirring every 15 minutes, until the squash cubes are crispy on the outside and tender in the center.
Remove the squash from the oven and place in a mixing bowl. Toss with bread crumbs, kales, remaining butter (melted) and broth.
Place the mixture into an oven-proof casserole and return it to the oven for 15-20 minutes, till golden brown and heated through.