Butternut Squash & Kale Gratin
Classic flavours with a healthy twist fit for Thanksgiving. Try this gratin this fall for something new, it’s rich, creamy, and cheesy, but also has some kale for a bit of greens.Ingredients
Serves 4 to 6
⅓ cup + 3 tbsp (125 ml) butter, divided, plus more for greasing baking dish
3 tbsp (45 ml) all-purpose flour
2 cups (500 ml) whole milk, warmed
2 tsp (10 ml) kosher salt
1 pinch freshly ground black pepper
1 pinch grated nutmeg
1 cup (250 ml) grated Asiago, divided
1 tbsp (15 ml) chopped curly parsley
¼ cup (60 ml) bread crumbs
1 large butternut squash, peeled, seeds removed, cut in 1-in (2.5 cm) slices
1 bunch kale, stems removed, thinly sliced and blanched
Instructions
- Preheat oven to 350 F (175 C). Butter a 7 × 11‑in (2 L) baking dish and set aside.
- In a medium saucepan, melt 3 tbsp (45 ml) butter over medium heat. Whisk in flour until smooth. Slowly whisk in milk until no lumps remain. Season well with salt, pepper and nutmeg. Cook over low heat, stirring occasionally until thick, about 10 minutes. Whisk in ¾ cup (180 ml) Asiago and set bechamel aside.
- Melt remaining ⅓ cup (80 ml) butter in a heatproof medium bowl, let cool slightly and add remaining ¼ cup (60 ml) Asiago, parsley and bread crumbs. Mix well.
- Pour one-third of the bechamel into the baking dish and spread evenly. Lay down half the squash slices and top with half the kale.
- Repeat layers, ending with a layer of bechamel. You will have 3 layers of bechamel and 2 layers of vegetables. Sprinkle bread crumb mixture evenly over top of bechamel. Cover with foil and bake for 45 minutes to 1 hour or until squash is tender, removing foil halfway through baking. Serve warm.