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.

Read more Recipes stories from the Miami Herald

Miami Herald

Join the
Discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category