Cheesy Acorn Squash Kale Gratin

A classic French gratin crowns vegetables with a bubbling cheese crust, and this version pairs roasted acorn squash with hearty kale. Gruyère melts into a nutmeg-scented cream sauce that browns beautifully in the oven.

Serves 6 · 25 min prep · 60 min cook

Estimate for one serving

• 320 cal
• 14g protein
• 28g carbs
• 18g fat

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Ingredients

• 2 large acorn squash
• 2 tbsp olive oil
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1 large bunch fresh kale
• 4 garlic cloves
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1.5 cups whole milk
• 1/2 cup heavy cream
• 1/4 tsp nutmeg
• 1.5 cups Gruyère cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 tbsp fresh thyme leaves
• from 2 squash acorn squash seeds, cleaned
• 1/3 cup panko breadcrumbs

Instructions

1. 1Preheat the oven to 425°F. Cut the acorn squash into 1/2-inch half-moons after scooping out the seeds (reserve seeds), toss the slices with olive oil, salt, and pepper, then arrange in a single layer on two baking sheets.
2. 2Roast the squash until tender and starting to brown at the edges, about 20-25 minutes, flipping once halfway; reduce oven temperature to 375°F once done.
3. 3Rinse and thoroughly dry the reserved squash seeds, toss with a little oil and salt, and toast on a small tray at 375°F for 12-14 minutes until crunchy; set aside.
4. 4Strip the kale leaves from the stems, tear into bite-size pieces, and wilt them in a large dry skillet over medium heat for 3-4 minutes until bright green and slightly collapsed; squeeze out any excess moisture.
5. 5In a saucepan melt the butter over medium heat, whisk in the flour, and cook the roux for 1 minute until it smells toasty but stays pale. Gradually whisk in the milk and cream until smooth, then simmer gently for 3-4 minutes until lightly thickened.
6. 6Season the white sauce with salt, pepper, nutmeg, and minced garlic; remove from heat and stir in most of the Gruyère and half the Parmesan until melted and glossy.
7. 7Layer half the roasted squash slices in a greased 9x13-inch baking dish, scatter the wilted kale and thyme over them, then pour half the cheese sauce. Repeat with remaining squash and sauce.
8. 8Mix the panko with the remaining Parmesan and a drizzle of olive oil, sprinkle evenly over the top, and bake at 375°F until the gratin is bubbling and the crust is deep golden, 25-30 minutes.
9. 9Rest the gratin for 8-10 minutes so it sets enough to slice cleanly. Scatter the toasted squash seeds over each portion just before serving for crunch and nutty contrast.