Kale and Butternut Squash Gratin
Transform your seasonal vegetables into a showstopping side dish with this Kale and Butternut Squash Gratin. This hearty and comforting recipe layers tender cubes of sautéed butternut squash and blanched kale in a rich, creamy Parmesan and Gruyère sauce, all topped with buttery, golden breadcrumbs for the ultimate crispy finish. With hints of garlic and nutmeg adding depth to every bite, this gratin is a perfect balance of earthy and savory flavors. It’s an elegant yet easy-to-prepare dish, taking just 20 minutes of prep time and baking to bubbly perfection in 35 minutes. Ideal for holiday gatherings or cozy weeknight dinners, this crowd-pleasing casserole is as satisfying as it is nutritious.
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Recipe Information
Ingredients
- 1 medium-sized (about 2 pounds) butternut squash
- 1 large bunch (approximately 8 cups, chopped) kale
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cloves garlic
- 1.5 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded Gruyère cheese
- 0.5 cup breadcrumbs
- 2 tablespoons butter
- 0.25 teaspoon nutmeg
Instructions
Preheat your oven to 375°F (190°C).
Peel the butternut squash, remove the seeds, and cut it into 1/2-inch cubes.
Bring a large pot of salted water to a boil. Add the kale and blanch it for 2-3 minutes until bright green and slightly tender. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cubed butternut squash, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Sauté for 8-10 minutes until the squash is tender and slightly golden. Remove from heat and set aside.
In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté for 1-2 minutes until fragrant.
Add the heavy cream, nutmeg, and 1/2 cup of grated Parmesan to the skillet. Stir to combine and heat gently until warm (do not boil).
In a large mixing bowl, combine the sautéed butternut squash, blanched kale, and cream mixture. Mix well to coat the vegetables evenly.
Lightly grease a 9x13-inch baking dish with butter. Transfer the kale and squash mixture into the dish, spreading it evenly.
Top the mixture with the remaining 1/2 cup of Parmesan, the shredded Gruyère cheese, and the breadcrumbs.
Dot the breadcrumbs with small pieces of butter to help them crisp up during baking.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly.
Let the gratin rest for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.4 g | 307% | |
| Saturated Fat | 130.5 g | 652% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 5829 mg | 253% | |
| Total Carbohydrate | 153.3 g | 56% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 24.3 g | ||
| Protein | 89.4 g | 179% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 3069 mg | 236% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3759 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
