|Image and Original Recipe from Martha Stewart Living|
What You'll Need:
1 butternut squash, peeled
1/2 bunch kale, stems and tough ribs removed, torn into large pieces
Coarse salt and black pepper
3/4 cup finely grated Parmesan cheese
1 1/2 cups heavy cream
2 Tbsp gluten free panko breadcrumbs
- Preheat the oven to 400 degrees. Slice the squash crosswise into 1/4 inch rounds. Cut the squash bulb in half lengthwise and remove the seeds. Then slice each half into 1/4 inch half moons.
- Set a steamer basket in a pot filled with 1 inch of water. Bring the water to a boil, then add the kale and cover. Steam for about 3 minutes or until the kale is bright green and slightly wilted. Remove from head, allow the kale to cool, the carefully squeeze it dry.
- Butter a shallow 13X9 pan or baking dish and arrange the squash in a single layer. Season with salt and pepper.
- Top the squash with kale, additional salt and pepper, plus 1/2 cup of the Parmesan.
- Add the remaining squash, overlapping pieces slightly.
- Pour the heavy cream over the top and sprinkle with 1/4 cup of cheese.
- Cover the dish with parchment lined foil and bake for about 40 minutes or until the squash is tender.
- Uncover the dish and sprinkle the panko breadcrumbs and remaining Parmesan cheese on top.
- Bake, uncovered, until the top is golden. This should take about 10-15 minutes.
- Allow the gratin to cool before serving. Enjoy!
Note: Martha's recipe calls for sage, but after making the recipe by-the-book, I've decided to omit it. I felt that it overpowered the squash and the kale, which are delicious on their own. Another tip? Double the cheese!