Squash and Kale Gratin
Terrific either as an entree, or a side dish.
4 c. rough-chopped kale
1 tsp. olive oil
1 lb. thinly sliced half moons of peeled butternut, or other winter squash
Salt and pepper
½ c. + 2 Tbsp. shredded parmesan cheese
A nice pinch of sage, thyme, or rosemary- optional
2/3 c. cream
2 Tbsp. breadcrumbs or panko
Preheat oven to 400°. Grease an 1½ - 2 qt. baking dish.
In a bowl, massage the kale with olive oil using your hands.
Lay half of the squash slices in the bottom of the dish, overlapping them a little. Season with salt and pepper. Top with the kale, and sprinkle with ½ c. parmesan and sage. Place the remaining squash slices on top, overlapping again. Pour cream over all.
Cover with foil and bake for 30-40 minutes or until the squash is just firm-tender.
Meanwhile, combine the 2 Tbsp. parmesan and 2 Tbsp. breadcrumbs.
Remove foil from baking dish and sprinkle the cheese mixture on top and return to oven for about 10 minutes more or until it’s nicely browned.
Allow to rest a few minutes before serving.
Recipe created or adapted by Liz Talley, Urban Graze
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