Butternut Squash & Kale Latkes


So I’m here bringing you another epic latke post. The corned beef & cabbage latkes were a big hit all over the place, but I just had to follow it up with another latke that seemed more like the me you all know. I needed to include some of my favorite fall comfort foods. That falls to the humble squash and the not so humble green kale.

I’ve got a ton of squash in the house thanks to my CSA. Late fall tends to be filled with a variety of greens, squash, onions and potatoes. Not a bad deal for Chanukah. But this butternut squash was lording over my kitchen and begging to be used. I typically just roast squash in the oven and serve on it’s own or in salads, but changing it up a bit can be good for me. And kale goes with everything.

I peeled and sliced the squash and then shredded it in my food processor along with some shallots.

I then chopped up the kale in the Cuisinart as well.

I squeezed out the liquid of both veggies and then mixed everything together with some egg, flour, salt and pepper in a large mixing bowl.


I then got to frying. Flipping over when it got crispy and browned a bit.


I drained on a paper towel lined cooling rack.


These latkes are fabulous served with a sprinkling of room temperature goat cheese. I love the creaminess that the chevre brings to the latke.

Try it! You’ll like it! Enjoy!

Butternut Squash & Kale Latkes

  • 1 medium butternut squash, peeled and cut up in chunks for the food processor
  • 3 shallots
  • 3 heaping cups of cut up Tuscan Kale, washed and stemmed
  • 3 tsp. salt
  • 2 tsp. freshly ground black pepper
  • 3 extra large eggs
  • 4 tbsp. flour (all purpose or your favorite gluten free blend}
  • additional salt and pepper as needed
  • oil for frying

  1. Peel and chunk up the butternut squash. Shred with shredding disc in food processor.
  2. Add the shallots to the processor.
  3. Transfer both to a large mixing bowl.
  4. Chop up the kale in the food processor and then add to squash mixture.
  5. Squeeze any liquid out of the kale/squash mixture
  6. Stir in salt, pepper, flour and eggs
  7. Form in to latke patties and fry – flipping once when browned on each side
  8. Drain and cool on a paper towel lined cooling rack
  9. Serve with some goat cheese
  10. Enjoy!

butternut squash and kale


Butternut Squash & Kale Lasagna

finished piece

I am so happy that Passover is over and I have my kitchen back to normal. I have a love/hate relationship with Passover, and I’m just ready for some more low-key time in the kitchen.

This fabulous lasagna brings two of my favorite ingredients together. I love butternut squash and kale in so many ways, be it a hash or a salad. For some reason, they just go together!

This squash was actually purchased for Passover and I had intended to turn it in to this fabulous kosher-for-passover lasagna from Joy of Kosher. It was a huge hit last year, but I just didn’t get the chance to make it this year. So this dish is somewhat inspired by that amazing lasagna.

I like to use the no-boil lasagna pasta sheets because I’m lazy it skips one long step and they seem to work well.

I started by cutting down the squash. I peel off the hard skin and then using my trusty OXO peeler, I peel long strips of squash, using the full length of the squash. For this lasagna, used around 3 cups of squash strips, but you can certainly use more or less.

peeling butternut.jpg

I then cooked my kale and white sauce simultaneously.

I lightly sautéed the chopped kale in olive oil with fresh garlic. I didn’t need it to wilt completely. I just wanted some of the raw edge off of the leaves.


While  the kale cooked down, I tackled the white sauce.

I heated up some olive oil in a pan with garlic, sage, thyme and chopped onion. Once they were soft, I added some flour to the mix, cooked that a bit and then whisked in some milk. Once the mixture thickened, I added some freshly grated parmesan cheese, salt and some black pepper.

I remove both of the pans from the heat.

I then got to work on the lasagna.

I layered each of the ingredients in my pan. This recipe makes a 9×13  or two 8×8 square pans of lasagna. I used the square pans because they were more easily accessible after I was unpacking my kitchen from Pesach mode.

I ladled some of the white sauce on to the bottom of the pan. I then added the pasta sheets. I spread some ricotta cheese over the pasta. I then added the chopped kale, then the thick layer of squash strips, then some sage leaves, then a small sprinkle of mozzarella and then more white sauce. I repeated this layer and when the pan was full and I used up the sauce, I topped everything with shredded parmesan cheese and more mozzarella. I also sprinkled on some more herbs and black pepper.

lasagna layers step by step.jpg

I baked everything in the oven until the cheese was bubbly and beginning to brown. We dug in. Amazing! My husband and daughter had two helpings! Totally making this dish again!

lasagna in 8x8.jpg

Butternut Squash and Kale Lasagna
Recipe type: Dairy, Pasta, Entree

  • 1 medium butternut squash, skin removed
  • 1 package No-Boil Lasagna Sheets
  • Sage Leaves, About 16-20
  • 1 14oz. container of Ricotta Cheese
  • 1 8oz. package of shredded mozzarella cheese
  • Additional Parmesan Cheese
White Sauce
  • 1 tbsp. olive oil
  • 4 cloves garlic, chopped
  • 1 small onion, chopped
  • 6 sage leaves, chopped
  • 3 sprigs of thyme, leaves removed from stem
  • 2 cups of milk
  • 2 tbsp. flour
  • 2 tsp. salt
  • 1 tsp. black pepper
  • ¼ cup parmesan cheese shreds
For the Kale Layer
  • 1 tbsp. olive oil
  • 4 cloves garlic, chopped
  • 3-4 cups chopped kale (I like the bag from Trader Joe’s)
  • salt
  • pepper

  1. Preheat the oven to 375
  2. Cut the butternut squash lengthwise. I use the peeler to get thin slices of the squash. Peel about 3 cups of squash and set aside.
For the white sauce
  1. Heat up the olive oil in a saucepan and add the chopped onion, garlic and herbs. Once the onion and garlic have softened, add in the flour. Whisk quickly and then turn the heat to medium-low and whisk in the milk. Let the mixture thicken and add in salt, pepper and parmesan cheese. Remove from heat.
For the Kale
  1. Heat up the oil oil in a large pan and add in the garlic and kale. Let the kale saute a bit so it softens. You are just trying to get the edge off a bit. You don’t need it to cook down completely.
On to the Lasagna
  1. In a 9×13, ladle a bit of the white sauce to cover the bottom of the pan.
  2. Lay down the lasagna noodles and spread a layer of ricotta cheese over the noodles.
  3. Next, layer the kale then the butternut squash strips with some sage. Sprinkle a small amount of mozzarella over that and then ladle some more white sauce. Repeat the layering process again.
  4. For the final step, ladle the rest of the sauce over the pan and then sprinkle on some more mozzarella and parmesan. Sprinkle on some black pepper to taste and some extra chopped sage and thyme.
  5. Bake for around 40 minutes, or until the cheese is bubbly and beginning to brown.
  6. Enjoy!

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Butternut Squash and Kale Hash


I find myself craving protein lately. By the end of the day, I need a pick-me-up boost of energy. I’m not sure if it’s a cold weather or just a me thing, but my dinner planning tends to be fueled by my energy level at 5:30 in the evening when I get home.

I had half of a butternut squash sitting in my fridge and a bunch of kale. I knew that I needed to use it up. I’m trying to be better about using all of my leftover vegetables and not letting so much go to waste. I was tempted to use some of the squash in a soup, or even just make some simple cubed roasted butternut squash. I still needed a main dish though, and I really wasn’t in the mood for too many dirty pots and pans. Maybe I could get away with just one or two pans? A one-pot meal would be a huge accomplishment.

This dinner kind of just came together. I didn’t know what it would be when I started out, but it turned out to be a sort of hash.

I cubed and peeled my leftover butternut squash and added it to a hot pan. I added some olive oil, onion, garlic and sage as well.

I threw in some vegan beef crumbles to the pan. If you’re not a vegetarian, feel free to add beef or bacon or some other meat product.

I let everything cook. I wanted the butternut squash to get brown and caramelize a bit.

I then poached some eggs in a separate sauce pan and served the eggs on top of the vegetable hash.

The creaminess of the poached egg was the perfect addition to this warm vegetable hash. I will definitely be making this “accidental meal” over again.

Butternut Squash and Kale Hash

  • 4 cups peeled, cubed butternut squash (1-inch cubes)
  • 1 onion, diced
  • 3 cloves garlic, chopped
  • 1 tbsp. fresh sage
  • 2 tsp. ground black pepper
  • 2 tsp. salt
  • 1 lb. vegan beef crumbles
  • 3 cups chopped and stemmed kale
  • eggs for poaching

  1. Heat up a large pan with some olive oil.
  2. Add in the butternut squash and the onion and cook for several minutes. Let the squash soften and caramelize.
  3. Add in the garlic, sage, salt, pepper and vegetarian meat crumbles. Let cook for around 5 minutes or so.
  4. Once the mixture is soft, and in the kale and cook a few more minutes.
  5. In a separate pan, heap up some water with a splash of vinegar. Poach the eggs for a few minutes in the water and remove with slotted spoon.
  6. Serve the hash with a poached egg on top.
  7. Enjoy!


Kale and Butternut Squash Salad


The first time that kale showed up in my CSA, I was petrified and had no idea what to do with the abundance of curly leafy greens sitting in my kitchen. Ever since then though, I have learned to love kale and all of its applications. While I love kale cooked in dishes like frittata and roasted kale, it’s also great raw, in a salad.

Massaged kale is a great way to eat raw kale. When you massage some kale with a bit of kosher salt, the kale begins to soften and break down pretty quickly. It only takes a few minutes to knead it to perfection.

As you may already know, I love fall veggies. The abundance of greens and gourds make me so happy. I seem to be roasting up squash weekly. The massaged kale pairs very well with the roasted butternut squash. I thought I’d share with you this fantastic salad.

I began by peeling and cubing my butternut squash. I sprinkled it with olive oil, salt, pepper, cloves of garlic and fresh herbs. I then roasted it at 400 for about 40 minutes.


While the squash roasted, I washed, trimmed and cut up the kale.


I placed the kale in a large mixing bowl and sprinkled some kosher salt over the kale. With my clean hands, I kneaded the kale well. Massaging the kale quickly brought out the water in the kale and broke it down. You will see in the before and after pictures of the kale how much it reduces as you massage it!


I dressed the kale with some chopped shallots, pumpkin seeds, dried cranberries, ed wine vinegar, olive oil, salt, pepper and that yummy roasted squash.


This salad is so delicious  and keeps well in the fridge for a few days. Hope you enjoy!

Kale and Butternut Squash Salad
Recipe type: Salad

Roasted Butternut Squash
  • 1 small butternut squash, peeled, seeded and cubed
  • 1.5 tbsp. olive oil
  • 1 tbsp. chopped fresh thyme
  • 1 tbsp. chopped fresh rosemary
  • 5 cloves smashed garlic (optional)
  • 1-2 tsp. salt
  • 2 tsp. ground pepper
Kale Salad
  • 1 bunch of kale
  • kosher salt
  • 2 tbsp. olive oil
  • 1 tbsp. red wine vinegar
  • additional salt and pepper to taste
  • 2.5 tbsp. pumpkin seeds
  • 2 tbsp. dried cranberries
  • 1 chopped shallot

For the Butternut Squash:
  1. Preheat the oven to 400
  2. Peel and cube the butternut squash
  3. Toss the squash with olive oil and spread over a baking sheet
  4. Sprinkle over the herbs, salt and pepper
  5. Bake in the oven for about 40 minutes, checking on the squash and flipping, every 15 minutes.
  6. Remove from the oven once it’s browned, but but not overdone. Cool.
For the Kale and Salad:
  1. Wash and trim the kale. Cut away the tough stems.
  2. Chop up the kale and place in a large mixing bowl.
  3. Sprinkle some kosher salt over the kale
  4. With you clean hands, knead the salt in to the kale. Knead for about 3-5 minutes. You will see the kale reduce and soften. The moisture will seep out of the kale.
  5. Toss the kale with the olive oil, vinegar, salt and pepper.
  6. Mix in the rest of the salad ingredients, along with the butternut squash.
  7. Enjoy!


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