Kale And Butternut Squash Gratin Food

BUTTERNUT-SQUASH AND KALE GRATIN

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.

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.

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.

GLUTEN-FREE KALE AND BUTTERNUT SQUASH GRATIN

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.