Cooking with Bounty & Soul

Ali Casparian of Bounty & Soul, which brings fresh, free fruit and vegetables to the Valley’s underserved residents, is sharing holiday recipes with Black Mountain News readers each week through Christmas Eve. Each recipe is easy as it is delicious and nutritious.

Today we feature Bounty & Soul’s recipe for Kale and Butternut Squash Stuffing. Yet to come is Warm Kale and Sweet Potato Salad (Dec. 24). Recipes for Butternut & Apple Bisque ran Nov. 26, Sweet Potato Guacamole ran Dec. 3 and Brown Rice or Quinoa Apple Stuffing ran Dec. 10.

To help Bounty & Soul help others, visit bountyandsoul.org.

Kale and Butternut Squash Stuffing

5 tablespoons olive oil

1 pound Italian turkey sausage, optional

1 small butternut squash, cut into 1/2-inch cubes

3 small leeks or 1 medium onion, thinly sliced

1 teaspoon salt

1 teaspoon pepper

1 tablespoons poultry seasoning or thyme and rosemary

1 bunch kale

1 loaf stale whole-wheat bread, cut into 1/2-inch cubes

1 egg

2 cups chicken or vegetable broth

Preheat oven to 350 degrees and grease two small or one large casserole dish with 1 tablespoon olive oil.

In a large pot, warm 1 tablespoon olive oil over medium heat. Add sausage, if using. Cook until browned, breaking up meat with a wooden spoon.

Add squash, leeks or onion, salt and pepper. Cook until leeks/onions are soft, stirring occasionally. Add kale, cover, and cook 4 to 5 minutes or until wilted.

Add bread and remaining 3 tablespoons olive oil and toss to distribute oil. Whisk egg and chicken broth together in a separate bowl, and then add to pot. Toss bread mixture around to coat and cook for about a minute, until liquid is absorbed.

Add stuffing to prepared casserole dish(es) and bake for 40 minutes or until lightly browned.