Ingredients with Measurements:
- 1 medium butternut squash, peeled and sliced into 1/4-inch thick rounds
- 1 bunch kale, stems removed and leaves chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling kale
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the chopped kale and cook for 2-3 minutes until tender. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes until lightly golden.
4. Slowly pour in the milk, whisking constantly to prevent lumps. Cook for 5-7 minutes until the sauce thickens.
5. Stir in the grated Parmesan cheese and nutmeg. Season with salt and pepper to taste.
6. In a 9x13 inch baking dish, layer the butternut squash rounds and cooked kale. Pour the cheese sauce over the top.
7. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and bubbly.
8. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 190
Fat: 8g
Carbohydrates: 23g
Protein: 9g
Fiber: 4g
Sugar: 5g
Substitutions for ingredients:
- Instead of butternut squash, you can use other types of winter squash like acorn or kabocha.
- Instead of kale, you can use spinach or Swiss chard.
- Instead of Parmesan cheese, you can use other hard cheeses like Pecorino Romano or Asiago.
Variations:
- Add cooked bacon or pancetta for extra flavor.
- Top the gratin with breadcrumbs or crushed crackers for a crunchy texture.
- Use a combination of different cheeses like Gruyere and cheddar.
Tips and tricks:
- To make slicing the butternut squash easier, microwave it for 2-3 minutes to soften the skin.
- Make sure to remove the tough stems from the kale before cooking.
- You can make the cheese sauce ahead of time and store it in the fridge until ready to use.
Storage instructions:
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes or in the microwave for 2-3 minutes.
Presentation ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle chopped fresh herbs like parsley or thyme on top for a pop of color.
Pairings:
This gratin pairs well with roasted chicken or pork chops.
Suggested side dishes:
Serve with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk to thin it out.
- If the gratin is browning too quickly, cover it with foil and continue baking.
Food safety advice:
Make sure to wash the kale thoroughly before cooking.
Food history:
Gratin is a French dish that typically consists of a creamy sauce and a topping of cheese and breadcrumbs. It is often made with potatoes or other root vegetables.
Flavor profiles:
This gratin is creamy, cheesy, and slightly sweet from the butternut squash.
Serving suggestions:
Serve this gratin as a side dish for a holiday meal or as a vegetarian main course.
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