The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
In my house we’re all about breakfast, especially when it can be made in one pan.
During the summer months, there is a plethora of fresh produce grown right here in the Midwest. Heinen’s always has the pick of the crop, so after visiting their produce department, I felt particularly inspired to make this Summer Squash Breakfast Bake.
Packed full of flavorful butternut squash, crispy kale and vine-ripened tomatoes, this healthy recipe will have you feeling ready to take on the summer!
- Cook time:
- Prep time:
- Total time:
- 2-3 packages of tomatoes-on-the-vine
- 3-4 ears of corn, shucked off of the cob
- 2 cups of kale, chopped
- 1 red onion, thinly sliced
- 1 lb. butternut squash, peeled, seeded and chopped
- Olive oil, for drizzling
- 1 Tbsp. each chopped fresh thyme, basil, oregano and parsley
- 1 tsp. ground cinnamon
- 1 tsp. fresh cracked pepper
- 1/2 tsp. sea salt
- 1 tsp. paprika
- 1/2 tsp. cayenne pepper
- Line a baking sheet with foil and preheat the oven to 400°F.
- On the lined baking sheet, mix all of the ingredients together, except for the kale, with 3 Tbsp. of olive oil. Be sure to leave the tomatoes on the vine and mix gently so they remain intact.
- Toss the kale with the olive oil separately and set aside.
- Place the tray of vegetables into the preheated oven for 22 minutes, adding the kale halfway through.
- Don’t be shy with the kale; I recommend sticking some under the other vegetables. Be sure to use gloves when doing this as the tray and veggies will be hot.
- When the cook time is over, remove the pan from the oven, toss with extra parsley and cheese, if desired, and serve with toast.