Sardine Casserole

1. 1

   Coat the butternut squash with olive oil, toss with salt and pepper, and roast for 20 to 25 minutes at 425. Remove from oven and set aside.

2. 2

   Meanwhile, oil a large baking dish. Blanch the kale for about one minute in salted boiling water. Drain well, and once it's cool enough to handle, squeeze out excess water.

3. 3

   Cook the onion with a pinch of salt in olive oil until soft and fragrant. Add the garlic and thyme and cook another minute. Then add the blanched kale, more salt and pepper, and the flour. Stir everything together until the flour is distributed throughout. Add the creme fraiche, white wine, cooked barley, and cooked butternut squash, and cook until any liquid in the pan has evaporated.

4. 4

   Remove the sardines from the oil (don't throw out the oil!) and add them to the pan, breaking them up as you stir.

5. 5

   Transfer the sardine and kale mixture into the oiled baking dish. drizzle the oil left over from the canned sardines on top of the mixture, and top with the parmesan and breadcrumbs.

6. 6

   Bake at 425 for 15 minutes.

No additional tips available.