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butternut squash casserole
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Prep Time: 25 minutes

Total: 1 hours, 20 minutes

Servings: 9


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Step 1

Preheat the oven to 400°F. In a 9x13-inch baking dish, toss together the butternut squash, parsnips, olive oil, sage, 2 teaspoons salt, 1 teaspoon pepper and thyme. Bake until squash and parsnips are tender, 1 hour to 1 hour 20 minutes, stirring every 20 minutes.

Step 2

Meanwhile, cook the bacon in a large skillet over medium, turning occasionally, until crisp, 10 to 12 minutes. Transfer the bacon to a paper towel lined plate. Let stand until cool enough to handle then crumble into large pieces.

Step 3

Add the onions to the bacon drippings and cook over medium, stirring, until softened and golden, 25 to 35 minutes. Add the kale, butter, vinegar, ½ teaspoon salt and 1/2 teaspoon pepper. Cover the skillet and cook until the kale is wilted, 1 to 2 minutes, stirring once. Remove from heat.

Step 4

Add the kale mixture and bacon to the butternut squash mixture in the baking dish. Gently mix together and spread into an even layer. Sprinkle with the cheese.

Step 5

Bake until the cheese is melted, about 5 minutes. Sprinkle with almonds and garnish with sage and thyme leaves.

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