Our kale was still bountiful on Thanksgiving Day, and I MUST have butternut squash for Thanksgiving Dinner, so I decided to try my hand at a Butternut Squash and Kale Gratin using our farm veggies. The kale in this turns out just lightly steamed from the baking with zero mushiness, and the nutty flavors from the swiss and parmesan cheese bring out the best of both these hearty fall crops in a really pretty dish for the table!
- 1 lb butternut squash, peeled and cubed into 1 inch pieces
- 1 tsp salt
- 2 Tbsp olive oil
- 1/2 small onion
- 1Tbsp butter
- 1 Tsp Paprika
- 1/4 Tsp Nutmeg
- 1/2 tsp freshly cracked pepper
- 1 lb washed, chopped kale
- 3/4 cup swiss cheese, divided
- 1/3 cup parmesan cheese, divided
Preheat the oven to 425 degrees Fahrenheit. Sprinkle the chopped butternut squash with the salt and toss with the olive oil on a foil coated baking sheet or glass baking dish.
Bake/roast at 425 for 30 minutes until lightly browned. In the meanwhile, saute the onion in butter until soft. Transfer the sauteed onions into a 2 quart baking or quiche dish (here’s the one I use), and add the paprika, nutmeg and pepper.
Combine the onions and spices, then gently toss together with the chopped kale. Add 2/3 each of the swiss and parmesan cheeses, and again toss to combine everything. Place the roasted butternut squash over the kale/cheese mixture well spread out, and then gently fork together to make a single layer – pushing the butternut squash down and lifting the kale/cheese mixture slightly.
Press the contents down lightly with a spatula and then sprinkle the remaining 1/3 swiss and parmesan cheese on top. Return to the oven for 15 minutes until the cheese is fragrant and melted. Serve immediately – or can be reheated for 5 minutes at 425 if prepared earlier in the day.