Ingredients with Measurements:
- 1 medium butternut squash, peeled, seeded, and cut into 1/4-inch slices
- 1 bunch kale, stems removed and leaves chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
Special equipment needed:
- 9x13-inch baking dish
- Large pot for boiling kale
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot of boiling water, blanch the kale for 2-3 minutes, then drain and rinse with cold water. Squeeze out any excess water and set aside.
3. In a large bowl, toss the butternut squash slices with olive oil, salt, and pepper.
4. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually whisk in the milk and continue to whisk until the mixture thickens, about 5 minutes.
5. Stir in the Parmesan cheese until melted and smooth.
6. In the baking dish, layer half of the butternut squash slices, followed by half of the blanched kale. Pour half of the cheese sauce over the top. Repeat with the remaining squash, kale, and cheese sauce.
7. Sprinkle the breadcrumbs evenly over the top of the gratin.
8. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the squash is tender.
9. Let the gratin cool for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 240
Fat: 12g
Saturated Fat: 5g
Cholesterol: 22mg
Sodium: 450mg
Carbohydrates: 25g
Fiber: 4g
Sugar: 6g
Protein: 10g
Substitutions for ingredients:
- Instead of kale, you can use spinach or Swiss chard.
- Instead of Parmesan cheese, you can use Gruyere or cheddar cheese.
- Instead of breadcrumbs, you can use panko or crushed crackers.
Variations:
- Add cooked bacon or sausage to the gratin for extra flavor.
- Use sweet potato instead of butternut squash.
- Add sliced onions or garlic to the gratin for extra flavor.
Tips and tricks:
- Make sure to slice the butternut squash thinly to ensure even cooking.
- Blanching the kale before baking helps to remove any bitterness and ensures that it cooks evenly.
- 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 the gratin in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle chopped fresh herbs, such as parsley or thyme, over the top of the gratin before serving.
Pairings:
This gratin pairs well with roasted chicken or pork.
Suggested side dishes:
Serve the gratin with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the gratin is too dry, add a little more milk to the cheese sauce.
- If the top of the gratin is browning too quickly, cover it with foil and continue baking.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces that come into contact with raw vegetables.
Food history:
Gratin originated in France and typically consists of sliced potatoes or other vegetables baked in a creamy sauce with cheese and breadcrumbs.
Flavor profiles:
This gratin is savory and slightly sweet, with a creamy and cheesy sauce and a crunchy breadcrumb topping.
Serving suggestions:
Serve the gratin as a main dish with a side salad or as a side dish with roasted meat or vegetables.
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