Best Butternut Squash And Kale Gratin Recipes

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BUTTERNUT SQUASH AND KALE GRATIN



Butternut Squash and Kale Gratin image

This butternut squash and kale gratin is packed with layers of flavor. It's simple to throw together and versatile because you can use whatever winter squash you have on hand. Even your kids will be coming back for seconds of this decadent side! -Pamela Gelsomini, Wrentham, Massachusetts

Provided by Taste of Home

Time 1h25m

Yield 8 servings.

Number Of Ingredients 8

1/2 pound bacon strips, cut into 1/2-in. pieces
2 medium leek (white portion only), chopped
1 butternut squash (2-1/2 to 3 pounds), peeled and cut into 1-in. cubes
3 cups chopped baby kale
1 teaspoon salt
1 teaspoon pepper
1-1/2 cups grated Parmesan cheese
1 pint heavy whipping cream

Steps:

  • Preheat oven to 375°. In a large skillet, cook bacon over medium-high heat, stirring often, until crisp, about 5 minutes; drain, reserving 2 tablespoons drippings in skillet. Cook leeks in reserved drippings and cook until tender, 3-4 minutes. , Stir together squash and kale; transfer to a lightly greased 13-x9-in. baking dish, pressing to form a single layer. Sprinkle with salt and pepper. Spread leeks over the top; sprinkle with bacon and cheese. Pour cream over top, spreading to cover entire surface. Cover with foil. , Bake 30 minutes; remove foil and bake until squash is tender and top is golden brown, 30-40 minutes.

Nutrition Facts : Calories 466 calories, Fat 37g fat (20g saturated fat), Cholesterol 99mg cholesterol, Sodium 782mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 5g fiber), Protein 11g protein.

BUTTERNUT-SQUASH AND KALE GRATIN



Butternut-Squash and Kale Gratin image

Provided by Martha Stewart

Time 1h20m

Number Of Ingredients 8

1 butternut squash (about 3 pounds), peeled
1/2 bunch kale (about 8 ounces), stems and tough ribs removed, leaves torn into large pieces (about 7 packed cups)
Unsalted butter, for baking dish
Coarse salt and freshly ground pepper
3/4 cup finely grated Parmesan (about 2 ounces)
1/4 cup packed small fresh sage leaves
1 1/2 cups heavy cream
2 tablespoons panko

Steps:

  • Preheat oven to 400 degrees. Slice squash just above bulb. Slice squash neck crosswise into 1/4-inch rounds. Cut squash bulb in half lengthwise. Remove seeds with a spoon; discard. Slice each half crosswise into 1/4-inch half-moons.
  • Set a steamer basket in a large pot filled with 1 inch water; bring to a boil. Add kale, cover, and steam until bright green and wilted, about 3 minutes. Remove from heat; let cool slightly. Squeeze dry.
  • Butter a shallow 4-quart baking dish (13 by 9 inches). Arrange half of sliced squash in dish, shingling pieces to overlap. Season with salt and pepper. Top with kale, season with more salt and pepper, and sprinkle with 1/2 cup Parmesan and 2 tablespoons sage. Place remaining squash on top, overlapping pieces slightly; season with more salt and pepper. Pour cream over squash and sprinkle with remaining 2 tablespoons sage.
  • Cover tightly with parchment-lined foil and bake until squash is tender, about 40 minutes. Uncover and sprinkle with panko and remaining 1/4 cup Parmesan. Bake, uncovered, until golden, 10 to 15 minutes more. Let cool slightly before serving.

GLUTEN-FREE KALE AND BUTTERNUT SQUASH GRATIN



Gluten-Free Kale and Butternut Squash Gratin image

A new gluten-free and nutrient-packed side dish that will become a favorite classic dish for the family table or a holiday meal.

Provided by Angela Sackett Superhotmama

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 1h5m

Yield 8

Number Of Ingredients 19

2 teaspoons olive oil, or as needed
5 tablespoons butter
3 tablespoons arrowroot flour
1 teaspoon dried marjoram
½ teaspoon salt
¼ teaspoon freshly cracked black pepper
¼ teaspoon ground nutmeg
2 cups almond milk
2 cups ricotta cheese
1 small butternut squash, peeled and cut into bite-size pieces
12 ounces kale, torn into small pieces
1 onion, quartered and sliced
½ cup almond meal
½ cup nutritional yeast
5 tablespoons butter
3 tablespoons grated Parmesan cheese
½ teaspoon dried marjoram
¼ teaspoon ground thyme
¼ teaspoon sea salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x13-inch glass baking dish baking with olive oil.
  • Melt 5 tablespoons butter in a saucepan over medium-low heat; cook until bubbling and beginning to brown, 2 to 3 minutes. Stir arrowroot flour into the butter until completely moistened; season with 1 teaspoon marjoram, salt, black pepper, and nutmeg.
  • Pour almond milk over the arrowroot mixture, whisking continually to integrate. Bring mixture to a boil, stir ricotta cheese into the mixture until smooth, and immediately remove saucepan from heat.
  • Pour about 1/3 of the ricotta mixture into the prepared baking dish and spread into an even layer. Layer about half the butternut squash, kale, and onion atop the sauce, respectively; top with about 1/2 of the ricotta mixture. Layer remaining squash, kale, and onion over the second layer of ricotta mixture and then cover with remaining ricotta mixture. Cover the dish tightly with aluminum foil.
  • Bake in preheated oven until the squash is tender, about 30 minutes. Remove and discard aluminum foil.
  • Mash the almond meal, nutritional yeast, 5 tablespoons butter, Parmesan cheese, 1/2 teaspoon marjoram, thyme, and sea salt together with a fork or pastry cutter; spread in a layer atop the gratin.
  • Continue baking until the gratin is bubbling and the topping is browned, 5 to 10 minutes.

Nutrition Facts : Calories 327.4 calories, Carbohydrate 30.6 g, Cholesterol 39.8 mg, Fat 21.1 g, Fiber 7 g, Protein 9.6 g, SaturatedFat 10 g, Sodium 400.8 mg, Sugar 6.1 g

KALE AND BUTTERNUT SQUASH GRATIN



Kale and Butternut Squash Gratin image

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.

Provided by Busters friend

Categories     Lunch/Snacks

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

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