Caramelized Squash and Kale Crostata

When only cooking for two, I often need to find recipes that combine various items that we may have leftover in the refrigerator. The other night we had some leftover kale salad, a pre-made piecrust and a butternut squash. I was happy to find a recipe that used all three.

Ingredients:
3 Tablespoons butter
2 Tablespoons olive oil
1/2 butternut or acorn squash (about 3/4 pound), peeled and cubed
1/2 sweet onion sliced
fresh or dried sage, thyme, rosemary combined about 1 teaspoon
1/4 teaspoon nutmeg
1/4 cup sherry
1/4 cup heavy cream
1 heaping tablespoon tomato paste
1 1/2 cups kale with 1 tablespoon olive oil.
1 carrot chopped
1/2 cup brocolli and cabbage (optional) chopped
3/4 cup shredded cheese (I used cheddar and swiss)
1 egg beaten with 1 Tablespoon water

Chop kale and massage with 1 tablespoon oil. Set aside. Melt butter and 1 Tablespoon olive oil in heave skillet over medium heat. Add squash and cook until tender on all sides and caramelized, turning every 5 - 8 minutes. You may cover pan. In a separate pan heat 1 Tablespoon olive oil and 1 Tablespoon butter and cook onion about 15 minutes, until soft and blackened. Lower heat and add tomato paste, herbs, sherry and cream. Add kale and cook until wilted. In a lightly creased 9 inch pie or 8 x 8 inch pan place pie crust. Sprinkle half cheese mixture, add squash, top with kale mixture and then remaining cheese. Fold crust to hold in ingredients. Brush with egg mixture and bake 400 degrees about 20 to 25 minutes. Cool about 5 minutes before cutting. Serves 3 to 4.

Adapted from Kale, Glorious Kale, Cookbook by Catherine Walthers, 2014