Ingredients
1 pound challah bread, cut into large chunks
1 bunch dinosaur kale, stemmed and cut into 1” pieces
2 cups butternut or kabocha squash, 1” chunks
1 cup red onion, sliced ¼”
2 cups crimini mushrooms, sliced ¼”
3 cloves garlic, chopped
2 tsp fine sea salt
-
1 Tbsp Luberon blend
-
2 tsp black pepper, ground
-
½ cup olive oil
Directions
Preheat the oven to 400°F.
In a food processor, pulse the challah bread chunks in batches to make roughly torn breadcrumbs.
In a large bowl, toss all ingredients together to combine well.
Arrange evenly in a baking dish and bake, covered, for 30 minutes or until the squash is tender.
Uncover and bake 10 more minutes or until the top is golden brown.
