Summer Squash Breakfast Bake

SUMMER SQUASH BREAKFAST BAKE WITH CRISPY KALE AND VINE TOMATOES

In this house we’re all about a breakfast bake, or dinner bake really. Whatever can be made all in one pan I am here for it.

There’s always a plethora of squash here in Cleveland, and you know I’m headed to Heinens for my squash and all vegetables and-the-like.

Butternut squash to me, has the most flavor and works well with sweeter spices, so a breakfast bake makes sense here.

I do add a dash of cinnamon in the mix so that it goes well on toast!

Before you bake it, drizzle generously with olive oil and salt and pepper! The kale you will have to add in halfway, it gets cooked VERY fast.

SUMMER SQUASH BREAKFAST BAKE WITH CRISPY KALE AND VINE TOMATOES RECIPE

Ingredients

• sheet pan for baking

• 2-3 vine tomato bundles

• 3-4 ears of corn, shredded off the cob

• 2 cups of kale, chopped

• 1 red onion, thinly sliced

• 1 lb butternut squash, peeled, remove seeds, and chopped

• olive oil for drizzling generously

• chopped fresh thyme, basil, oregano and parsley for baking, tablespoon each

• 1 teaspoon ground cinnamon

• 1 teaspoon fresh cracked pepper

• 1/2 teaspoon sea salt

• 1 teaspoon paprika

• 1/2 teaspoon cayenne pepper

Instructions

Preheat oven to 400°F, and foil line a baking tray.

Mix everything gently in a large bowl or on the lined baking tray to have an easier clean up. You will drizzle about 3 tablespoons generously for this. Gently cover the vine tomatoes because you want those to stay on the vine as best as you can, but you will have some that fall from the vine.

Set aside the kale for half way through the bake. It will cook much faster than the rest.

Put the tray of vegetables baking for 22 minutes total, but halfway through add in the kale. Don’t be shy with the kale and stick some under the other vegetables. IT WILL BE HOT, use gloves.

Bake for the remaining time and serve after tossing some more parsley on, and cheese if you like with toast!