Tuesday, November 11, 2014

Butternut Squash and Kale Gratin

Image and Original Recipe from Martha Stewart Living
I look for opportunities to eat more veggies wherever I can, so when I stumbled upon this recipe for a squash-filled take on cheesy potato gratin in Martha Stewart Living, I had to try it.  Neal and I served it with some steakhouse-style steak and it made for an absolutely incredible meal on a cool fall evening.

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

Directions:
  1. 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.
  2. 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. 
  3. Butter a shallow 13X9 pan or baking dish and arrange the squash in a single layer. Season with salt and pepper. 
  4. Top the squash with kale, additional salt and pepper, plus 1/2 cup of the Parmesan.
  5. Add the remaining squash, overlapping pieces slightly. 
  6. Pour the heavy cream over the top and sprinkle with 1/4 cup of cheese.
  7. Cover the dish with parchment lined foil and bake for about 40 minutes or until the squash is tender.
  8. Uncover the dish and sprinkle the panko breadcrumbs and remaining Parmesan cheese on top. 
  9. Bake, uncovered, until the top is golden. This should take about 10-15 minutes. 
  10. 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!

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