Kale & Squash Gratin

Kale & Squash Gratin
Author: 
Recipe type: Main Dish
 

Ingredients
  • 1 Butternut squash, peeled, halved crosswise and seeded
  • 7 cloves Garlic
  • ½ tsp. Driftless sunflower oil or olive oil
  • Lacinato Kale, large stems removed
  • 1 tsp. Butter
  • Salt & Pepper
  • ½ tsp. Ground Nutmeg
  • 2-1/2 tsp. chopped Fresh Thyme, or 1-1/2 tsp. Dried Thyme Leaves
  • 1½ cups Cream
  • 3 tbsp. Bread Crumbs
  • ⅔ cup Grated Parmesan

Instructions
  1. Heat oven to 400°.
  2. Cut peeled squash lengthwise into ¼-inch-thick slices; set aside.
  3. Butter a 2-1/2-quart baking dish.
  4. In a large bowl, combine the olive oil, chopped garlic, thyme, salt and pepper.
  5. Add the kale (roughly chopped) and rub the olive oil mixture aggressively into the leaves. Distribute half the sliced squash in the dish and sprinkle with ⅓ of the nutmeg, salt and pepper.
  6. Arrange the kale mixture over squash and sprinkle with ⅓ of the salt, pepper and nutmeg.
  7. Arrange remaining squash over kale mixture and sprinkle with remaining
  8. nutmeg, salt, pepper, and thyme.
  9. Distribute remaining garlic over squash, tucking it between slices.
  10. Pour cream over assembled gratin and cover with foil.
  11. Bake until squash is soft when pierced with the tip of a knife, 40 minutes; halfway through baking time, remove foil, press down on squash with a spatula to compress and distribute the liquid, cover and continue baking.
  12. Meanwhile combine bread crumbs and parmesan.
  13. After the 40 minutes, reduce oven temp. to 375° and sprinkle the bread crumbs and parmesan over the squash, return to oven and continue to bake, uncovered
  14. until golden brown.
  15. Let cool 15 minutes before serving.