Kale, Farro & Butternut Squash Gratin
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Instructions. 1. Heat 1/2 the olive oil in a large skillet over medium high heat. Add kale and garlic, and cook several minutes until kale begins to wilt. Remove from heat and set aside.
2. Preheat oven to 400°F. Toss butternut squash with remaining olive oil and place on a foil lined baking sheet. Bake until tender, about 20 minutes.
This savory bread pudding recipe is made with butternut squash, kale and chicken sausage is perfect for breakfast or brunch. I’ve even had it as a side dish to my dinner as it’s similar to stuffing during Thanksgiving. It’s a great make-ahead meal. You can make it the night before and warm it the next morning. Ingredients 2 pounds peeled seeded butternut squash, cut into 1-inch cubes (about 6 cups) 3 tablespoons olive oil, divided 1 1/2 teaspoons coarse kosher salt plus additional for sprinkling 7 large eggs 2 1/4 cups half and half 6 tablespoons dry white wine.
Pour in the remaining oil; once it shimmers, add the squash and cook for about 8 minutes until softened, then stir in the kale, 1/4 cup of the parsley, sage, salt and pepper. Cook until heated. Using a slotted spoon, transfer half of bread from egg mixture to prepared baking dish, arranging to cover most of dish. Spoon half of kale over bread.
Spoon half of squash over bread and kale; sprinkle with half of cheese. Repeat with remaining bread, kale, squash, and cheese. In a large bowl, combine the bread cubes, the mushrooms and kale, and the two cheeses and toss together.
Transfer to the prepared baking dish. Beat together the eggs and milk. Add salt to taste and. In a large bowl, combine the bread cubes, the mushrooms and kale, and cheese and toss together. Transfer to the prepared baking dish.
Beat together the eggs and milk. Add salt and pepper to taste, and pour over the bread mixture. In a bowl, whisk the half-and-half with the eggs, grated cheese and a pinch each of salt and pepper. Add the bread and squash cubes; toss gently.
Use a wooden spoon to stir and evenly disperse the onion kale mixture and the bread cubes in the baking dish. In a large bowl, whisk together the cream, milk, eggs, fresh ground pepper and 2 tsp kosher salt. Pour over the bread cubes and gently press the bread into the egg to soak in the liquid.
Let the dish sit for 15 minutes before baking. Ingredients. 2 tablespoons olive oil, plus more for the baking dish.
2 medium onions, chopped. 1½ pounds butternut squash (about half a medium squash)—peeled, seeded, and cut into ½-inch pieces. kosher salt and black pepper. 2 tablespoons chopped fresh sage.
List of related literature:
|from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes|
|from Around My French Table: More than 300 Recipes from My Home to Yours|
|from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen|
|from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health|
|from Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful|
|from Little Foodie: Recipes for Babies and Toddlers with Taste|
|from The Tudor Kitchen: What the Tudors Ate & Drank|
|from The Art of Cooking: The First Modern Cookery Book|
|from The Looneyspoons Collection|
|from Not Your Mother’s Slow Cooker Cookbook|