BUTTERNUT SQUASH, KALE CASSEROLE RECIPES

KALE-BUTTERNUT SQUASH GRATIN RECIPE | EATINGWELL

Kale-Butternut Squash Gratin Recipe | EatingWell image

This colorful gratin dish livens up any holiday plate. Creamy melted Gruyère is comforting, while a blend of cumin, nutmeg, and cayenne pepper lends a warm, spicy note.

Provided by Andrea Kirkland M.S., RD

Total Time 1 hours 35 minutes

Number Of Ingredients 14

Ingredients

2 teaspoons canola oil
1 cup chopped onion
6 cloves garlic, minced
2 (5 ounce) packages baby kale
¾ cup whole milk, divided
2 tablespoons all-purpose flour
2 ounces Gruyère cheese, grated (1/2 cup)
¾ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon ground nutmeg
? teaspoon cayenne pepper
4 cups very thinly sliced butternut squash (about 1 1/4 lbs.)
1 (1 ounce) slice stale bread (see Tip)
1 teaspoon butter

Steps:

Preheat oven to 375 degrees F. Coat an 8-inch-square baking dish with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring often, until tender and golden, about 6 minutes. Stir in kale by the handful; cook, stirring frequently, until wilted, about 5 minutes.
Whisk 2 Tbsp. milk and flour in a small bowl. Heat the remaining milk in a small saucepan over medium heat until little bubbles form on the surface, about 3 minutes. Whisk the flour mixture into the hot milk; cook, stirring constantly, until slightly thickened, 1 to 2 minutes. Whisk in cheese, salt, cumin, nutmeg, and cayenne; cook, stirring constantly, until the cheese is melted and the sauce is thickened, 1 to 2 minutes. Stir the cheese sauce into the kale mixture.
Layer half of the squash in the prepared baking dish; top with half of the kale mixture. Repeat with the remaining squash and kale mixture. Cover with foil.
Bake the gratin until the squash pierces easily with a fork, 40 to 50 minutes.
Meanwhile, place bread in a food processor and process until it forms coarse crumbs. Melt butter in a large nonstick skillet over medium-high heat. Add the breadcrumbs; cook, stirring, until toasted, 5 to 7 minutes. Transfer to a small bowl.
Sprinkle the gratin with the toasted breadcrumbs and let stand for 20 minutes before serving.

Nutrition Facts : Calories 119.3 calories, CarbohydrateContent 14.5 g, CholesterolContent 11.4 mg, FatContent 5.1 g, FiberContent 3.7 g, ProteinContent 5.5 g, SaturatedFatContent 2.4 g, SodiumContent 322.2 mg, SugarContent 3.3 g

KALE-BUTTERNUT SQUASH GRATIN RECIPE | EATINGWELL

Kale-Butternut Squash Gratin Recipe | EatingWell image

This colorful gratin dish livens up any holiday plate. Creamy melted Gruyère is comforting, while a blend of cumin, nutmeg, and cayenne pepper lends a warm, spicy note.

Provided by Andrea Kirkland M.S., RD

Categories Healthy Gratin Recipes

Total Time 1 hours 35 minutes

Number Of Ingredients 14

Ingredients

2 teaspoons canola oil
1 cup chopped onion
6 cloves garlic, minced
2 (5 ounce) packages baby kale
¾ cup whole milk, divided
2 tablespoons all-purpose flour
2 ounces Gruyère cheese, grated (1/2 cup)
¾ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon ground nutmeg
? teaspoon cayenne pepper
4 cups very thinly sliced butternut squash (about 1 1/4 lbs.)
1 (1 ounce) slice stale bread (see Tip)
1 teaspoon butter

Steps:

Preheat oven to 375 degrees F. Coat an 8-inch-square baking dish with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring often, until tender and golden, about 6 minutes. Stir in kale by the handful; cook, stirring frequently, until wilted, about 5 minutes.
Whisk 2 Tbsp. milk and flour in a small bowl. Heat the remaining milk in a small saucepan over medium heat until little bubbles form on the surface, about 3 minutes. Whisk the flour mixture into the hot milk; cook, stirring constantly, until slightly thickened, 1 to 2 minutes. Whisk in cheese, salt, cumin, nutmeg, and cayenne; cook, stirring constantly, until the cheese is melted and the sauce is thickened, 1 to 2 minutes. Stir the cheese sauce into the kale mixture.
Layer half of the squash in the prepared baking dish; top with half of the kale mixture. Repeat with the remaining squash and kale mixture. Cover with foil.
Bake the gratin until the squash pierces easily with a fork, 40 to 50 minutes.
Meanwhile, place bread in a food processor and process until it forms coarse crumbs. Melt butter in a large nonstick skillet over medium-high heat. Add the breadcrumbs; cook, stirring, until toasted, 5 to 7 minutes. Transfer to a small bowl.
Sprinkle the gratin with the toasted breadcrumbs and let stand for 20 minutes before serving.

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