Kale and Butternut Squash Gratin
"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."
photo by Ambervim
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
8-10
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
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.
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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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Reviews
-
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.
RECIPE SUBMITTED BY
Busters friend
Pleasure Island, 73
<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster & Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.</p>
