Kale and Butternut Squash Gratin

The Washington Post, November 19, 2008

• • Cuisine: American
• • Course: Side Dish
• • Features: Holiday, Make-Ahead Recipes (Thanksgiving)

Summary:

This is a creamy and rich way to treat fall's deeply colored vegetables.

MAKE AHEAD: This dish may be assembled up to 2 days ahead. On serving day, remove it from the refrigerator and let it come to room temperature. Bake as directed.

8 to 10 servings

Ingredients:

• • 2 medium butternut squash (about 3 pounds), cut in half and seeded
• • 2 tablespoons canola oil
• • 8 ounces kale (stems trimmed and large ribs removed), rinsed and cut into thin slices
• • 4 medium cloves garlic, minced
• • Coarse salt
• • Freshly ground black pepper
• • 1/2 teaspoon freshly grated nutmeg
• • Pinch allspice
• • Leaves from 4 sprigs of thyme, coarsely chopped
• • 1 1/2 cups heavy cream
• • 3 tablespoons panko (Japanese) bread crumbs
• • 2/3 cup freshly grated Parmigiano-Reggiano cheese

Directions:

Preheat the oven to 400 degrees. Use butter to lightly grease a large (2 1/2-quart) gratin dish.

Peel the squash, then cut it crosswise into 1/4-inch-thick slices.

Heat the oil in a large skillet over medium-high heat. Add the kale, still slightly damp, and cook, stirring occasionally, for about 3 minutes, until it has wilted. Add the garlic and cook, stirring, for 45 to 60 seconds, until it is fragrant.

Place half of the sliced squash in the prepared gratin dish; season with salt and pepper to taste.

Combine the nutmeg, allspice and thyme in a small bowl.

Place the kale over the squash and sprinkle with half of the nutmeg-thyme mixture. Top with the remaining squash and sprinkle with the remaining nutmeg-thyme mixture.

Pour the cream over the vegetables; cover the gratin dish tightly with aluminum foil. Bake for about 45 minutes, until tender.

While the vegetables are baking, combine the panko bread crumbs and Parmigiano-Reggiano cheese in a small bowl.

Reduce the oven temperature to 375 degrees. Discard the foil from the gratin dish and use a spatula to press down on the mixture. Sprinkle the bread crumb-cheese mixture over the vegetables. Return to the oven and bake, uncovered, for about 10 minutes, until golden brown. Transfer to a wire rack to cool for at least 10 minutes before serving.

About Kale:

It's best to buy kale just before you are going to use it, because it tends to get flabby and bitter after a few days' refrigeration. Store it in an open plastic bag in the coldest part of the fridge.

Source: "Uncommon Fruits & Vegetables," by Elizabeth Schneider (William Morrow, 1986).

Recipe Source:

From chef Virginia Willis.

255 calories, 18g fat, 10g saturated fat, 55mg cholesterol, 148mg sodium, 21g carbohydrates, 3g dietary fiber, n/a sugar, 6g protein.