A delicious vegetarian meal… morning, noon or night!
Preheat oven to 450 degrees F.
Toss the butternut squash with 2 tablespoons of the oil, season with salt and pepper and place on a sheet pan. Roast for 30 minutes, turning once.
In a sauté pan, add 2 tablespoons of olive oil and cook the onion for 5 minutes. Add the kale, sage and thyme, cooking until kale is wilted.
In a pot, melt the butter and stir in the flour. Stir and cook for a few minutes until thick and slightly browned. Mix in both the almond and coconut milk until sauce is smooth. Let cool.
Lower the oven to 350 degrees F.
In a large bowl, whisk the eggs and mix with the cooled sauce. Add in the roasted squash, kale and bread cubes. Combine well. Place into a 13 x 9 buttered casserole dish, sprinkle with Parmesan and bake for approximately 1 hour or until the eggs are set.