Butternut Squash and Kale Au Gratin
Roast 4 cups of cut, uncooked kale using the same instructions from the bean dip. In an extra large sauce pan over medium-high heat, sauté ½ finely diced yellow onion with 1T olive oil and ½ tsp salt for 5–6 minutes. Add 1 T olive oil and 3 T flour, whisk together with the onion, and let cook 1 minute. Whisk in 1½ cups low-fat milk, 1 cup vegetable stock, and 3 T grated Parmesan. Reduce heat to medium and let cook, whisking occasionally, for 2–3 minutes. Peel and cut one large butternut squash into ¼-inch thick slices and add to the mixture on the stove. Let cook 15 minutes on medium-low heat. Combine the kale with the butternut squash mixture and transfer to a 2-quart baking dish prepared with non-stick cooking spray. Bake covered at 375 degrees for 30 minutes. Uncover, raise temperature to 425 degrees and bake 10–15 minutes longer, until bubbling and browned on the top. Let sit 10 minutes before serving.