Kale-Butternut Squash Gratin

Kale-Butternut Squash Gratin

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From: Diabetic Living Magazine, Winter 2020

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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Nutrition per serving may change if servings are adjusted.
  • 2 teaspoons canola oil
  • 1 cup chopped onion
  • 6 cloves garlic, minced
  • 2 (5 ounce) packages baby kale
  • ¾ cup whole milk, divided
  • 2 tablespoons all-purpose flour
  • 2 ounces Gruyère cheese, grated ( ½ cup)
  • ¾ teaspoon salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon cayenne pepper
  • 4 cups very thinly sliced butternut squash (about 1¼ lbs.)
  • 1 (1 ounce) slice stale bread (see Tip)
  • 1 teaspoon butter

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F. Coat an 8-inch-square baking dish with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Bake the gratin until the squash pierces easily with a fork, 40 to 50 minutes.
  6. 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.
  7. 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°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 information

  • Serving size: ⅔ cup
  • Per serving: 119 calories; 5 g fat(2 g sat); 4 g fiber; 14 g carbohydrates; 5 g protein; 23 mcg folate; 11 mg cholesterol; 3 g sugars; 8,317 IU vitamin A; 20 mg vitamin C; 259 mg calcium; 1 mg iron; 322 mg sodium; 423 mg potassium
  • Nutrition Bonus: Vitamin A (166% daily value), Vitamin C (33% dv), Calcium (26% dv)
  • Carbohydrate Servings: 1

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