Acorn Squash and Kale Gratin

Gratin takes its name from the French for the golden crust that forms as cream and cheese bake. Sweet acorn squash and sturdy kale melt together under Gruyère for a cozy vegetarian dinner.

Serves 6 · 25 min prep · 55 min cook

Estimate for one serving

• 355 cal
• 14g protein
• 24g carbs
• 24g fat

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Ingredients

• 2 medium acorn squash
• 1 large bunch lacinato kale
• 1 1/2 cups heavy cream
• 1 1/2 cups shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 3 garlic cloves
• 1 shallot
• 2 tbsp olive oil
• 2 tsp fresh thyme
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 1/8 tsp nutmeg
• 1/2 cup panko breadcrumbs

Instructions

1. 1Preheat oven to 375°F. Peel acorn squash if desired or leave skin on for rustic texture, then cut into 1/2-inch half-moons after seeding. Toss with olive oil, half the salt, and pepper.
2. 2Spread squash on a baking sheet and roast 20 minutes until just starting to soften and brown at edges.
3. 3Meanwhile, strip kale from stems and tear into bite-size pieces. Thinly slice shallot and mince garlic. Wilt kale in a large skillet with a splash of water over medium heat, 3 to 4 minutes; drain any liquid.
4. 4In a bowl whisk cream with remaining salt, pepper, nutmeg, thyme, and garlic. Stir in most of the Gruyère and half the Parmesan.
5. 5Layer half the roasted squash in a greased 9x13-inch baking dish, followed by the wilted kale and shallot. Pour half the cream mixture over. Repeat layers with remaining squash and cream.
6. 6Combine panko with remaining Parmesan and a drizzle of olive oil. Sprinkle evenly over the top along with leftover Gruyère.
7. 7Bake uncovered 25 to 30 minutes until bubbling at the edges and the top is deep golden brown.
8. 8Rest 10 minutes so the cream sets into a sliceable gratin. Scoop generous portions that show the layered squash and kale.