INGREDIENTS:
1/2 pound bacon strips, cut into 1/2-in. pieces
2 medium leeks (white portion only), chopped (Use onions if you like a stronger flavor, or shallots)
1 butternut squash (2-1/2 to 3 pounds), peeled and cut into 1-in. cubes
3 cups chopped kale
1 teaspoon salt
1 teaspoon pepper
1-1/2 cups grated Parmesan cheese
1 pint heavy whipping cream
INSTRUCTIONS:
Preheat oven to 375°. In a large skillet, cook bacon over medium-high heat, stirring often, until crisp, about 5 minutes; drain, reserving 2 tablespoons drippings in skillet. Cook leeks in reserved drippings until tender, 3-4 minutes.
Stir together squash and kale; transfer to a lightly greased 13x9-in. baking dish, pressing to form a single layer. Sprinkle with salt and pepper. Spread leeks over the top; sprinkle with bacon and cheese. Pour cream over top, spreading to cover entire surface. Cover with foil.
Bake 30 minutes; remove foil and bake until squash is tender and top is golden brown, 30-40 minutes longer.
