Dinner with B&B

by Meg on October 30, 2012


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!


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


Butternut Squash, Kale and Apple Bake


  • 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!


We all dug right in…


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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