Kale and Butternut Squash Gratin

Name: Kale and Butternut Squash Gratin
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8-10 serving(s)
Ingredients: 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

(2)

Recipe by Busters 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.

READY IN: 1hr 15mins

SERVES: 8-10

UNITS: US

INGREDIENTS

Nutrition

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

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.

Submit a Recipe Correction