Gluten Free Kale And Butternut Squash Gratin Food

KALE AND BUTTERNUT SQUASH GRATIN

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.

BUTTERNUT SQUASH AND KALE GRATIN

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.

BUTTERNUT SQUASH GRATIN

Steps:

• Heat oven to 4oo degrees.
• spray 12*8- inch glass baking dish or gratin dish with nonstick cooking spray.
• In small bowl, mix together parsley, lemon peel and garlic.
• Spread half of the squash slices in baking dish.
• Sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper and half of parsley mixture.
• Top with remaining squash and parsley mixture.
• Gently pour broth over squash.
• Season with remaining salt and pepper.
• Cover with foil.
• Bake 40 to 45 minutes or until squash is almost tender.
• Meanwhile, in small bowl, mix together cheese, bread crumbs and oil.
• Top gratin with cheese mixture.
• Bake, uncovered, an additional 15 minutes or until squash is tender and top is golden.

BUTTERNUT SQUASH GRATIN

Steps:

• Peel squash and cut in half lengthwise. Remove center seeds and strings, and then slice thinly.
• Heat butter in a skillet, over a medium flame. Add onions, salt and pepper and sauté for 10 minutes.
• Comine flour, brown sugar and spices. Combine apples and flour mixture toss to coat well.
• Place half of the squash into a buttered 9x13x2-inch baking dish.
• Arrange half the apples in a layer on top of the squash place the remaining squash on top of the apples. Cover with the remaining apples. Top with the sautéed onions.
• Pour stock over all.
• Bake at 350 degrees for 45-50 minutes, until squash is tender combine breadcrumbs, cheese, and bacon-mix well. Spread mixture over the gratin. Bake for 15 minutes, until lightly browned remove from heat and allow to cool slightly before serving.

BUTTERNUT SQUASH GRATIN

Steps:

• Cut squash lengthwise and place halfs face down in a medium casserole dish. Add cider to reach about 1/3 of the way up the side of the squash halves and cook in 350 degree oven until squash is soft to the touch.
• Remove and discard seeds, scoop out squash and return to the pan with the cider (it will have reduced a bit during cooking). Add onion, nutmeg, ginger and salt and pepper. Taste to check seasonings and adjust as necessary.
• Beat together eggs and cream and add to the squash mixture. Mix until fully blended.
• Bake in a 350 degree oven for 45 minutes until set and puffed.
• Remove from oven, serve and enjoy!