Winter Greens And Butternut Squash Gratin
Serves: 5
Jailyn Upton
1 January 1970
Based on User reviews:
45
Spice
58
Sweetness
51
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Pure Olive Oil6 cloves
Garlic (very finely chopped)1 tsp
Nutmeg (freshly grated)4 sprigs
Thyme (chopped)1.5 cups
Heavy Cream3 tbsps
PlainDirections:
1
Preheat the oven to 400 degrees F
2
Butter a large gratin dish
3
Peel the squash, then cut crosswise into 1/4-inch slices; set aside
4
Bring a large pot of salted water to a rolling boil
5
Add the kale and cook until just tender, about 5 minutes
6
Drain well in a colander, then squeeze out any excess water
7
Heat the oil in a large saute pan over medium-high heat
8
Add the garlic and the well-drained greens
9
Cook until the greens are slightly wilted, 3 to 4 minutes
10
Taste and adjust for seasoning with salt and pepper
11
Meanwhile, place half the sliced squash in the prepared dish and season with salt and pepper
12
Combine the nutmeg, allspice, and thyme in a small bowl
13
Spoon the kale over the squash and sprinkle with half the seasoning mixture
14
Top with remaining squash and sprinkle with the remaining seasoning
15
Pour the cream over the gratin and cover with a piece of aluminum foil
16
Bake for 25 minutes, remove the foil, and press down on the squash with a spatula to compress
17
Cover and continue baking until the squash is soft when pierced with the tip of a knife, about 20 minutes
18
Meanwhile, combine the breadcrumbs and cheese in a small bowl
19
Season with salt and pepper
20
Decrease the oven temperature to 375 degrees F
21
Remove the foil from the gratin dish and sprinkle the breadcrumb mixture over the squash
22
Dot with the butter and continue baking, uncovered, until golden brown, about 10 minutes
23
Transfer to a wire rack to cool for about 10 minutes before serving