Dinner with B&B

by Meg on October 30, 2012

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In the early afternoon, we lost power and made our way to Bex and Bryan’s house.

In no time at all, it was time for dinner. I decided to first make a quick appetizer of cucumber slices covered in hummus, feta, a squeeze of lemon, and drizzle of olive oil- it hit the spot!

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Then, Bex and I got started on dinner, a new addition of my butternut squash bake!

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Butternut Squash, Kale and Apple Bake

Ingredients:

  • 3 1/2 pounds butternut squash, peeled and diced (about 6 cups)
  • 1 tbsp. of extra virgin olive oil
  • large yellow onion, peeled and chopped
  • 2 small apples, diced
  • 1 cup low fat buttermilk OR 1 cup of low-fat milk with 1 tsp. of apple vinegar
  • 2 medium eggs, beaten
  • 1/4 cup gluten free bread crumbs
  • 1/2 tsp. kosher salt
  • 2 cups coarsely grated cheddar cheese(I use half 50% light cheddar & half seriously sharp cheddar).
  • 1 package of garlic chicken sausage,  cut into small slices
  • 4 cups of baby kale

Preheat the oven to 375 degrees F. Use a 9-x-13-inch baking dish. Place water in a large stockpot and bring to a boil over   high heat. Add the squash to the water, return to a boil, and cook for 6 minutes. Drain and set aside.

Place 1 tbsp. of olive oil into a pan set on medium to low heat. Add the onions and cook until translucent. Then, add  chicken sausage,apple, and kale. Cool on medium heat for 3 minutes.

Place in a bowl the warm squash, buttermilk, eggs, bread crumbs, salt, pepper, and cheese. Mix with a spatula until the ingredients are well combined. Spread the mixture evenly in the baking dish. Bake for 45 minutes. PA294944

It turned out P-E-R-F-E-C-T-L-Y!

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We all dug right in…

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The boys barely noticed the green veggies Winking smilePA294965

Even without power, we had a great day at Bex & Bryan’s –thank you you two!

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