Side Dish

Winter Greens and Butternut Squash Gratin


Source: Adapted by the Chicago Tribune from “Basic to Brilliant, Y’All” by Virginia Willis (Ten Speed).

Side Dish

Winter Greens and Butternut Squash Gratin

1 large or 2 small butternut squash, about 3 pounds total, cut in half lengthwise, seeded

2 (10-ounce) bags chopped kale

2 tablespoons olive oil

6 cloves garlic, minced

1 teaspoon salt

Freshly ground pepper

1/2 teaspoon freshly grated nutmeg

Pinch ground allspice

Leaves from 4 sprigs thyme, chopped

1 to 11/2 cups heavy cream

3 tablespoons fresh bread crumbs

2/3 cup freshly grated Parmesan cheese

2 teaspoons unsalted butter

Heat oven to 400 degrees. Peel the squash with a vegetable peeler; cut crosswise into 1/4-inch slices.

Heat a large pot of salted water to a boil. Add the kale; cook until just tender, about 5 minutes. Drain well in a colander; squeeze out any excess water.

Heat the oil in a large skillet over medium-high heat. Add the garlic and greens. Cook until the greens are slightly wilted, 3 to 4 minutes. Season with salt and pepper to taste.

Place half the sliced squash in a large buttered gratin dish; season with salt and pepper. Combine the nutmeg, allspice and thyme in a small bowl. Spoon the kale over the squash; sprinkle with half the seasoning mixture. Top with remaining squash; sprinkle with remaining seasoning.

Pour 1 cup cream over the gratin; cover with foil. Bake 25 minutes. Remove the foil; press down on the squash with a spatula to compress. If it seems dry, add remaining 1/2 cup cream. Cover; bake until the squash is soft when pierced with a knife, about 20 minutes.

Combine the bread crumbs and cheese in a small bowl. Season with salt and pepper. Decrease the oven temperature to 375 degrees. Remove the foil from the gratin dish; sprinkle the crumb mixture over the squash. Dot with the butter; bake, uncovered, until golden brown, about 10 minutes. Transfer to a wire rack to cool before serving, 10 minutes. Makes 8 to 10 servings.

Source: Adapted by the Chicago Tribune from “Basic to Brilliant, Y’All” by Virginia Willis (Ten Speed).

Per serving: 211 calories, 14 g fat, 7 g saturated fat, 40 mg cholesterol, 18 g carbohydrates, 5 g protein, 356 mg sodium, 5 g fiber.

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