“Lodal Creek Farm” Butternut Squash & Kale Gratin

Butternut Squash Kale Gratin - Straight from the Farm Kitchen!
Butternut Squash Kale Gratin – Straight from the Farm Kitchen!

Our kale was still bountiful on Thanksgiving Day, and I MUST have butternut squash for Thanksgiving Dinner, so I decided to try my hand at a Butternut Squash and Kale Gratin using our farm veggies. The kale in this turns out just lightly steamed from the baking with zero mushiness, and the nutty flavors from the swiss and parmesan cheese bring out the best of both these hearty fall crops in a really pretty dish for the table!

  • 1 lb butternut squash, peeled and cubed into 1 inch pieces
  • 1 tsp salt
  • 2 Tbsp olive oil
  • 1/2 small onion
  • 1Tbsp butter
  • 1 Tsp Paprika
  • 1/4 Tsp Nutmeg
  • 1/2 tsp freshly cracked pepper
  • 1 lb washed, chopped kale
  • 3/4 cup swiss cheese, divided
  • 1/3 cup parmesan cheese, divided

Preheat the oven to 425 degrees Fahrenheit. Sprinkle the chopped butternut squash with the salt and toss with the olive oil on a foil coated baking sheet or glass baking dish.

Butternut squash ready to roast in glass baking dish
Butternut squash ready to roast in glass baking dish

Bake/roast at 425 for 30 minutes until lightly browned. In the meanwhile, saute the onion in butter until soft. Transfer the sauteed onions into a 2 quart baking or quiche dish (here’s the one I use), and add the paprika, nutmeg and pepper. 20171123_135927

 

 

Combine the onions and spices, then gently toss together with the chopped kale. Add 2/3 each of the swiss and parmesan cheeses, and again toss to combine everything. Place the roasted butternut squash over the kale/cheese mixture well spread out, and then gently fork together to make a single layer – pushing the butternut squash down and lifting the kale/cheese mixture slightly.

Assembled Casserole Ready for the Oven
Assembled Casserole Ready for the Oven

Press the contents down lightly with a spatula and then sprinkle the remaining 1/3 swiss and parmesan cheese on top. Return to the oven for 15 minutes until the cheese is fragrant and melted. Serve immediately – or can be reheated for 5 minutes at 425 if prepared earlier in the day.

 

 

Butternut Squash and Kale Gratin on the Holiday Side Table
Butternut Squash and Kale Gratin on the Holiday Side Table
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