Ingredients with Measurements:
- 1 medium sized butternut squash, peeled, seeded and sliced into 1/4 inch thick pieces
- 1 bunch of kale, washed, stems removed and chopped
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of breadcrumbs
Special equipment needed:
- 9x13 inch baking dish
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the chopped kale to the skillet and cook for 5-7 minutes until wilted.
4. Add the sliced butternut squash to the skillet and season with dried thyme, salt, and black pepper. Cook for 5-7 minutes until the squash is slightly tender.
5. Transfer the squash and kale mixture to a 9x13 inch baking dish.
6. In a separate bowl, whisk together the heavy cream and grated Parmesan cheese. Pour the mixture over the squash and kale.
7. Sprinkle the breadcrumbs over the top of the gratin.
8. Cover the baking dish with foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and the squash is fully cooked.
10. 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 servings
Nutritional information:
Calories: 305
Fat: 22g
Carbohydrates: 20g
Protein: 9g
Fiber: 4g
Sugar: 4g
Sodium: 410mg
Substitutions for ingredients:
- You can substitute the butternut squash with any type of winter squash such as acorn squash or pumpkin.
- You can substitute the kale with any type of leafy green such as spinach or Swiss chard.
- You can substitute the heavy cream with half-and-half or whole milk.
- You can substitute the Parmesan cheese with any type of hard cheese such as Pecorino Romano or Asiago.
Variations:
- Add cooked bacon or pancetta to the gratin for extra flavor.
- Add sliced onions to the skillet with the garlic for extra sweetness.
- Add chopped walnuts or pecans to the breadcrumb topping for extra crunch.
Tips and tricks:
- Make sure to slice the butternut squash into even pieces so that they cook evenly.
- You can prepare the gratin ahead of time and refrigerate it until ready to bake.
- If the top of the gratin is not browning enough, you can broil it for a few minutes at the end of the cooking time.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gratin in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish the top of the gratin with fresh herbs such as parsley or thyme.
Garnishes:
- Fresh herbs such as parsley or thyme
- Chopped nuts such as walnuts or pecans
Pairings:
- Serve the gratin as a side dish with roasted chicken or turkey.
- Pair the gratin with a simple green salad dressed with lemon vinaigrette.
Suggested side dishes:
- Roasted vegetables such as carrots or Brussels sprouts
- Garlic bread or dinner rolls
Troubleshooting advice:
- If the gratin is too watery, you can drain off some of the excess liquid before serving.
- If the gratin is not cooked through, you can cover it with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash your hands and all cooking surfaces before preparing the gratin.
- Make sure to cook the squash and kale to a safe temperature of 165°F.
Food history:
- Gratin is a French dish that typically consists of a creamy sauce and a breadcrumb or cheese topping. It is often made with potatoes or other root vegetables.
Flavor profiles:
- This gratin is creamy, savory, and slightly sweet from the butternut squash.
Serving suggestions:
- Serve the gratin hot out of the oven for the best flavor and texture.
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