Kale-Butternut Squash Gratin


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.

Prep Time:
45 mins
Additional Time:
50 mins
Total Time:
1 hr 35 mins
1 8-inch gratin


  • 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 (1/2 cup)

  • ¾ teaspoon salt

  • ½ teaspoon ground cumin

  • ¼ teaspoon ground nutmeg

  • teaspoon cayenne pepper

  • 4 cups very thinly sliced butternut squash (about 1 1/4 lbs.)

  • 1 (1 ounce) slice stale bread (see Tip)

  • 1 teaspoon butter


  1. Preheat oven to 375 degrees 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 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 (per serving)

119 Calories
5g Fat
15g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 2/3 cup
Calories 119
% Daily Value *
Total Carbohydrate 15g 5%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 6g 11%
Total Fat 5g 7%
Saturated Fat 2g 12%
Cholesterol 11mg 4%
Vitamin A 8318IU 166%
Vitamin C 20mg 22%
Folate 23mcg 6%
Sodium 322mg 14%
Calcium 259mg 20%
Iron 1mg 6%
Magnesium 26mg 6%
Potassium 423mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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