This colorful gratin dish livens up any holiday plate. Creamy melted Gruyère is comforting, while a blend of cumin, nutmeg, and cayenne pepper lends a warm, spicy note. Source: Diabetic Living Magazine, Winter 2020

Andrea Kirkland M.S., RD


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Coat an 8-inch-square baking dish with cooking spray.

  • Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring often, until tender and golden, about 6 minutes. Stir in kale by the handful; cook, stirring frequently, until wilted, about 5 minutes.

  • Whisk 2 Tbsp. milk and flour in a small bowl. Heat the remaining milk in a small saucepan over medium heat until little bubbles form on the surface, about 3 minutes. Whisk the flour mixture into the hot milk; cook, stirring constantly, until slightly thickened, 1 to 2 minutes. Whisk in cheese, salt, cumin, nutmeg, and cayenne; cook, stirring constantly, until the cheese is melted and the sauce is thickened, 1 to 2 minutes. Stir the cheese sauce into the kale mixture.

  • Layer half of the squash in the prepared baking dish; top with half of the kale mixture. Repeat with the remaining squash and kale mixture. Cover with foil.

  • Bake the gratin until the squash pierces easily with a fork, 40 to 50 minutes.

  • Meanwhile, place bread in a food processor and process until it forms coarse crumbs. Melt butter in a large nonstick skillet over medium-high heat. Add the breadcrumbs; cook, stirring, until toasted, 5 to 7 minutes. Transfer to a small bowl.

  • Sprinkle the gratin with the toasted breadcrumbs and let stand for 20 minutes before serving.


Tip: If you don't have stale bread, bake a slice at 275 degrees F until dry to the touch, 8 to 10 minutes.

To make ahead: Peel and slice the squash up to 2 days ahead and refrigerate.

Nutrition Facts

119 calories; 5.1 g total fat; 2.4 g saturated fat; 11 mg cholesterol; 322 mg sodium. 423 mg potassium; 14.5 g carbohydrates; 3.7 g fiber; 3 g sugar; 5.5 g protein; 8317 IU vitamin a iu; 20 mg vitamin c; 23 mcg folate; 259 mg calcium; 1 mg iron; 25 mg magnesium;