Butternut Squash And Kale Gratin Recipes

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GLUTEN-FREE KALE AND BUTTERNUT SQUASH GRATIN



Gluten-Free Kale and Butternut Squash Gratin image

A new gluten-free and nutrient-packed side dish that will become a favorite classic dish for the family table or a holiday meal.

Provided by Angela Sackett Superhotmama

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 1h5m

Yield 8

Number Of Ingredients 19

2 teaspoons olive oil, or as needed
5 tablespoons butter
3 tablespoons arrowroot flour
1 teaspoon dried marjoram
½ teaspoon salt
¼ teaspoon freshly cracked black pepper
¼ teaspoon ground nutmeg
2 cups almond milk
2 cups ricotta cheese
1 small butternut squash, peeled and cut into bite-size pieces
12 ounces kale, torn into small pieces
1 onion, quartered and sliced
½ cup almond meal
½ cup nutritional yeast
5 tablespoons butter
3 tablespoons grated Parmesan cheese
½ teaspoon dried marjoram
¼ teaspoon ground thyme
¼ teaspoon sea salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x13-inch glass baking dish baking with olive oil.
  • Melt 5 tablespoons butter in a saucepan over medium-low heat; cook until bubbling and beginning to brown, 2 to 3 minutes. Stir arrowroot flour into the butter until completely moistened; season with 1 teaspoon marjoram, salt, black pepper, and nutmeg.
  • Pour almond milk over the arrowroot mixture, whisking continually to integrate. Bring mixture to a boil, stir ricotta cheese into the mixture until smooth, and immediately remove saucepan from heat.
  • Pour about 1/3 of the ricotta mixture into the prepared baking dish and spread into an even layer. Layer about half the butternut squash, kale, and onion atop the sauce, respectively; top with about 1/2 of the ricotta mixture. Layer remaining squash, kale, and onion over the second layer of ricotta mixture and then cover with remaining ricotta mixture. Cover the dish tightly with aluminum foil.
  • Bake in preheated oven until the squash is tender, about 30 minutes. Remove and discard aluminum foil.
  • Mash the almond meal, nutritional yeast, 5 tablespoons butter, Parmesan cheese, 1/2 teaspoon marjoram, thyme, and sea salt together with a fork or pastry cutter; spread in a layer atop the gratin.
  • Continue baking until the gratin is bubbling and the topping is browned, 5 to 10 minutes.

Nutrition Facts : Calories 327.4 calories, Carbohydrate 30.6 g, Cholesterol 39.8 mg, Fat 21.1 g, Fiber 7 g, Protein 9.6 g, SaturatedFat 10 g, Sodium 400.8 mg, Sugar 6.1 g

BALSAMIC BUTTERNUT SQUASH WITH KALE



Balsamic Butternut Squash with Kale image

This is a great side dish for the holidays, with the added benefit of kale! Surprisingly tasty. Serve hot or cold.

Provided by Danielle Walquist Lynch

Categories     Side Dish     Vegetables     Greens

Time 50m

Yield 6

Number Of Ingredients 8

12 ounces butternut squash - peeled, seeded, and cut into 1-inch pieces
1 small yellow onion, cut into 1/2-inch pieces
3 tablespoons balsamic vinegar, divided
1 tablespoon brown sugar
2 teaspoons vegetable oil
kosher salt and ground black pepper to taste
6 ounces kale, roughly chopped
¼ cup vegetable broth

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place squash in a bowl; add onion, 1/2 of the balsamic vinegar, brown sugar, vegetable oil, salt, and pepper and toss to coat. Spread mixture in a single layer onto a baking sheet.
  • Bake in the preheated oven until squash is tender and golden, 30 to 40 minutes.
  • Combine kale and broth in a heavy-bottom skillet; bring to a light simmer. Cover skillet, reduce heat, and cook until kale is tender but still bright green, about 5 minutes; drain any excess liquid. Mix kale, squash mixture, and remaining balsamic vinegar together in a serving bowl.

Nutrition Facts : Calories 72.5 calories, Carbohydrate 14.1 g, Fat 1.8 g, Fiber 1.9 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 103.3 mg, Sugar 5.2 g

BUTTERNUT-SQUASH AND KALE GRATIN



Butternut-Squash and Kale Gratin image

Provided by Martha Stewart

Time 1h20m

Number Of Ingredients 8

1 butternut squash (about 3 pounds), peeled
1/2 bunch kale (about 8 ounces), stems and tough ribs removed, leaves torn into large pieces (about 7 packed cups)
Unsalted butter, for baking dish
Coarse salt and freshly ground pepper
3/4 cup finely grated Parmesan (about 2 ounces)
1/4 cup packed small fresh sage leaves
1 1/2 cups heavy cream
2 tablespoons panko

Steps:

  • Preheat oven to 400 degrees. Slice squash just above bulb. Slice squash neck crosswise into 1/4-inch rounds. Cut squash bulb in half lengthwise. Remove seeds with a spoon; discard. Slice each half crosswise into 1/4-inch half-moons.
  • Set a steamer basket in a large pot filled with 1 inch water; bring to a boil. Add kale, cover, and steam until bright green and wilted, about 3 minutes. Remove from heat; let cool slightly. Squeeze dry.
  • Butter a shallow 4-quart baking dish (13 by 9 inches). Arrange half of sliced squash in dish, shingling pieces to overlap. Season with salt and pepper. Top with kale, season with more salt and pepper, and sprinkle with 1/2 cup Parmesan and 2 tablespoons sage. Place remaining squash on top, overlapping pieces slightly; season with more salt and pepper. Pour cream over squash and sprinkle with remaining 2 tablespoons sage.
  • Cover tightly with parchment-lined foil and bake until squash is tender, about 40 minutes. Uncover and sprinkle with panko and remaining 1/4 cup Parmesan. Bake, uncovered, until golden, 10 to 15 minutes more. Let cool slightly before serving.

WINTER GREENS AND BUTTERNUT SQUASH GRATIN



Winter Greens and Butternut Squash Gratin image

Provided by Virginia Willis

Categories     side-dish

Time 1h40m

Yield Serves 8 to 10

Number Of Ingredients 12

2 teaspoons unsalted butter, plus more for the gratin dish
2 butternut squashes, (about 3 pounds total), cut in half lengthwise and seeded
One 10-ounce bag chopped kale
2 tablespoons pure olive oil
6 cloves garlic, very finely chopped
Coarse salt and freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
Pinch of ground allspice
Leaves from 4 sprigs thyme, chopped
1 1/2 cups heavy cream
3 tablespoons plain or whole-wheat fresh or panko (Japanese) breadcrumbs
2/3 cup freshly grated Parmigiano-Reggiano cheese (about 2 1/2 ounces)

Steps:

  • Preheat the oven to 400 degrees F. Butter a large gratin dish. Peel the squash, then cut crosswise into 1/4-inch slices; set aside.
  • Bring a large pot of salted water to a rolling boil. Add the kale and cook until just tender, about 5 minutes. Drain well in a colander, then squeeze out any excess water.
  • Heat the oil in a large saute pan over medium-high heat. Add the garlic and the well-drained greens. Cook until the greens are slightly wilted, 3 to 4 minutes. Taste and adjust for seasoning with salt and pepper.
  • Meanwhile, place half the sliced squash in the prepared dish and season with salt and pepper. Combine the nutmeg, allspice, and thyme in a small bowl. Spoon the kale over the squash and sprinkle with half the seasoning mixture. Top with remaining squash and sprinkle with the remaining seasoning.
  • Pour the cream over the gratin and cover with a piece of aluminum foil. Bake for 25 minutes, remove the foil, and press down on the squash with a spatula to compress. Cover and continue baking until the squash is soft when pierced with the tip of a knife, about 20 minutes.
  • Meanwhile, combine the breadcrumbs and cheese in a small bowl. Season with salt and pepper. Decrease the oven temperature to 375 degrees F. Remove the foil from the gratin dish and sprinkle the breadcrumb mixture over the squash. Dot with the butter and continue baking, uncovered, until golden brown, about 10 minutes. Transfer to a wire rack to cool for about 10 minutes before serving.

KALE AND BUTTERNUT SQUASH GRATIN



Kale and Butternut Squash Gratin image

Found this wonderful pairing of two of my favorite vegies. Delicious, nutritious & inexpensive. Found in The Washington Post who attributes "Uncommon Fruits & Vegetables," by Elizabeth Schneider (William Morrow, 1986) as the source. Even better - This dish may be assembled up to 2 days ahead. On serving day, remove it from the refrigerator and let it come to room temperature. Bake as directed.

Provided by Busters friend

Categories     Lunch/Snacks

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 (1 1/2 lb) butternut squash, cut in half and seeded
2 tablespoons peanut oil
8 ounces kale, rinsed and cut into thin slices (stems trimmed and large ribs removed)
4 garlic cloves, minced
coarse salt
black pepper, freshly ground
1/2 teaspoon nutmeg, freshly grated
1 pinch allspice
4 sprigs fresh thyme, leaves coarsely chopped
1 1/2 cups heavy cream
3 tablespoons panko breadcrumbs (Japanese)
2/3 cup parmigiano-reggiano cheese, freshly grated

Steps:

  • Preheat the oven to 400 degrees. Use butter to lightly grease a large (2 1/2-quart) gratin dish.
  • Peel the squash, then cut it crosswise into 1/4-inch-thick slices.
  • Heat the oil in a large skillet over medium-high heat. Add the kale, still slightly damp, and cook, stirring occasionally, for about 3 minutes, until it has wilted. Add the garlic and cook, stirring, for 45 to 60 seconds, until it is fragrant.
  • Place half of the sliced squash in the prepared gratin dish; season with salt and pepper to taste.
  • Combine the nutmeg, allspice and thyme in a small bowl.
  • Place the kale over the squash and sprinkle with half of the nutmeg-thyme mixture. Top with the remaining squash and sprinkle with the remaining nutmeg-thyme mixture.
  • Pour the cream over the vegetables; cover the gratin dish tightly with aluminum foil. Bake for about 45 minutes, until tender.
  • While the vegetables are baking, combine the panko bread crumbs and Parmigiano-Reggiano cheese in a small bowl.
  • Reduce the oven temperature to 375 degrees. Discard the foil from the gratin dish and use a spatula to press down on the mixture. Sprinkle the bread crumb-cheese mixture over the vegetables. Return to the oven and bake, uncovered, for about 10 minutes, until golden brown. Transfer to a wire rack to cool for at least 10 minutes before serving.
  • About Kale:.
  • It's best to buy kale just before you are going to use it, because it tends to get flabby and bitter after a few days' refrigeration. Store it in an open plastic bag in the coldest part of the fridge.

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