Recipe by Buster's friend
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.
Top Review by Ambervim
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.
- 2 (1 1/2 lb) butternut squash, cut in half and seeded
- 2 tablespoons peanut oil
- 8 ounces kale, rinsed and cut into thin slices (stems trimmed and large ribs removed)
- 4 garlic cloves, minced
- coarse salt
- black pepper, freshly ground
- 1⁄2 teaspoon nutmeg, freshly grated
- 1 pinch allspice
- 4 sprigs fresh thyme, leaves coarsely chopped
- 1 1⁄2 cups heavy cream
- 3 tablespoons panko breadcrumbs (Japanese)
- 2⁄3 cup parmigiano-reggiano cheese, freshly grated
Directions See How It's Made
- Preheat the oven to 400 degrees. Use butter to lightly grease a large (2 1/2-quart) gratin dish.
- Peel the squash, then cut it crosswise into 1/4-inch-thick slices.
- 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.
- Place half of the sliced squash in the prepared gratin dish; season with salt and pepper to taste.
- Combine the nutmeg, allspice and thyme in a small bowl.
- 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.
- Pour the cream over the vegetables; cover the gratin dish tightly with aluminum foil. Bake for about 45 minutes, until tender.
- While the vegetables are baking, combine the panko bread crumbs and Parmigiano-Reggiano cheese in a small bowl.
- 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.
- About Kale:.
- 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.