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    You are in: Home / Recipes / Kale and Butternut Squash Gratin Recipe
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    Kale and Butternut Squash Gratin

    Kale and Butternut Squash Gratin. Photo by Ambervim

    1/1 Photo of Kale and Butternut Squash Gratin

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Buster's friend's Note:

    Found this wonderful pairing of two of my favorite vegies. Delicious, nutritious & inexpensive. Found in The Washington Post who attributes "Uncommon Fruits & Vegetables," by Elizabeth Schneider (William Morrow, 1986) as the source. Even better - This dish may be assembled up to 2 days ahead. On serving day, remove it from the refrigerator and let it come to room temperature. Bake as directed.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 400 degrees. Use butter to lightly grease a large (2 1/2-quart) gratin dish.
    2. 2
      Peel the squash, then cut it crosswise into 1/4-inch-thick slices.
    3. 3
      Heat the oil in a large skillet over medium-high heat. Add the kale, still slightly damp, and cook, stirring occasionally, for about 3 minutes, until it has wilted. Add the garlic and cook, stirring, for 45 to 60 seconds, until it is fragrant.
    4. 4
      Place half of the sliced squash in the prepared gratin dish; season with salt and pepper to taste.
    5. 5
      Combine the nutmeg, allspice and thyme in a small bowl.
    6. 6
      Place the kale over the squash and sprinkle with half of the nutmeg-thyme mixture. Top with the remaining squash and sprinkle with the remaining nutmeg-thyme mixture.
    7. 7
      Pour the cream over the vegetables; cover the gratin dish tightly with aluminum foil. Bake for about 45 minutes, until tender.
    8. 8
      While the vegetables are baking, combine the panko bread crumbs and Parmigiano-Reggiano cheese in a small bowl.
    9. 9
      Reduce the oven temperature to 375 degrees. Discard the foil from the gratin dish and use a spatula to press down on the mixture. Sprinkle the bread crumb-cheese mixture over the vegetables. Return to the oven and bake, uncovered, for about 10 minutes, until golden brown. Transfer to a wire rack to cool for at least 10 minutes before serving.
    10. 10
      About Kale:.
    11. 11
      It's best to buy kale just before you are going to use it, because it tends to get flabby and bitter after a few days' refrigeration. Store it in an open plastic bag in the coldest part of the fridge.

    Ratings & Reviews:

    • on April 13, 2011

      45

      I did not have kale today, so I used a little eggplant, potato and zucchini. I like the spicing on this. I also like that it is not heavy with cheese inside. The cheese and panko on top was just enough. Oh yeah, I also put a layer of jalepeno and one of onion in it. I will use this basic recipe again, regardless of what veggies I have on hand.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 25, 2009

      45

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    Nutritional Facts for Kale and Butternut Squash Gratin

    Serving Size: 1 (208 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 308.2
     
    Calories from Fat 199
    64%
    Total Fat 22.1 g
    34%
    Saturated Fat 12.1 g
    60%
    Cholesterol 65.9 mg
    21%
    Sodium 154.3 mg
    6%
    Total Carbohydrate 25.3 g
    8%
    Dietary Fiber 4.0 g
    16%
    Sugars 3.9 g
    15%
    Protein 6.2 g
    12%

    The following items or measurements are not included:

    fresh thyme

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