Butternut Squash & Kale Gratin
- Prep Time: 45
- Cook Time: 50
- Total Time: 1 hour 35 minutes
- Yield: Serves 8 1x
- Cuisine: Mediterranean Diet
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
⅛ teaspoon cayenne pepper
4 cups very thinly sliced butternut squash (about 1 1/4 lbs.)
1 (1 ounce) slice stale bread
1 teaspoon butter
Preheat oven to 375 degrees F. Coat an 8-inch-square baking dish with EVOO.
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.
- Calories: 119
- Fat: 5.1g
- Carbohydrates: 14.5g
- Protein: 5.5g
Keywords: Mediterranean Diet Lose Weight Feel Great