Martha Stewart Butternut-Squash and Kale Gratin

Martha Stewart butternut-squash and kale gratin is a creamy, golden side dish with shingled squash, steamed kale and Parmesan that comes together in 1 hour 20 minutes. This simple holiday side dish fits fall dinners, Thanksgiving and potluck tables, since the oven does most of the hands-off work.

Squeeze the steamed kale completely dry before it goes into the dish, because the extra water would thin out the cream. Skip it and the layers turn soggy instead of rich and set.

Martha layers raw squash with only a quick-steamed kale layer and lets the cream cook everything in the oven, so there is no pre-roasting or sauce to make. She also tucks fresh sage between the layers and finishes with panko and Parmesan for a crisp top.

Martha Stewart Butternut-Squash and Kale Gratin

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

25

minutes

Cooking time

55

minutes

Calories

250

kcal

Thin squash slices soften under foil in the cream while the kale and sage melt into the layers. Then the panko and Parmesan crisp up uncovered into a golden crust.

Ingredients

• 1 butternut squash (about 3 pounds), peeled
  

• 1/2 bunch kale (about 8 ounces), stems and tough ribs removed, leaves torn into large pieces (about 7 packed cups)
  

• Unsalted butter, for baking dish
  

• Coarse salt and freshly ground pepper
  

• 3/4 cup finely grated Parmesan (about 2 ounces)
  

• 1/4 cup packed small fresh sage leaves
  

• 1 1/2 cups heavy cream
  

• 2 tablespoons panko
  

Directions

• Heat oven, slice squash: Preheat the oven to 400°F, then slice the squash just above the bulb. Cut the neck crosswise into 1/4-inch rounds, halve the bulb lengthwise, scoop out the seeds and slice each half into 1/4-inch half-moons.
• Steam the kale: Set a steamer basket in a large pot with 1 inch of water and bring it to a boil. Add the torn kale, cover and steam for about 3 minutes until bright green and wilted, then let it cool slightly and squeeze it dry.
• Butter and layer squash: Butter a shallow 4-quart baking dish, 13 by 9 inches. Arrange half of the squash in it, shingling the pieces so they overlap, and season with salt and pepper.
• Add kale, cheese and sage: Top the squash with the kale, season again with salt and pepper, then sprinkle over 1/2 cup Parmesan and 2 tablespoons sage. Lay the remaining squash on top, overlapping the pieces slightly, and season once more.
• Pour in the cream: Pour the heavy cream over the squash. Then sprinkle the remaining 2 tablespoons sage on top.
• Cover and bake: Cover the dish tightly with parchment-lined foil and bake for about 40 minutes, until the squash is tender. Then uncover it and sprinkle on the panko and the remaining 1/4 cup Parmesan.
• Bake until golden: Bake uncovered for 10 to 15 minutes more, until the top is golden. Let the gratin cool slightly before you serve it.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Sayfine stainless steel steamer basket, Victorinox Fibrox 8-inch chef's knife, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen kale instead of fresh?

Frozen kale works if you thaw it first and squeeze out every bit of water, since extra liquid would thin the cream. You can skip the steaming step because frozen kale is already blanched.

How do I store and reheat leftover gratin?

Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover the dish with foil and bake at 350°F until hot throughout, then uncover and bake 5 to 10 minutes more to re-crisp the topping.

Can I make this gratin ahead of time?

You can assemble it a few hours ahead, but I would wait to add the cream until just before baking so the squash stays firm. Another option is to bake it fully and reheat it the next day at 350°F.

How can I steam the kale without a steamer basket?

Put the kale in a saucepan with 1/4 cup of water, cover it and cook over medium-high heat until it turns bright green and wilted. In the microwave, cook it covered with a splash of water for 2 to 3 minutes.

How do I cut the squash safely?

Separate the neck from the bulb first, then trim a thin slice off the bottom of the bulb so it sits flat and steady on the board. A sharp blade slips less than a dull one, so keep your other hand tucked away from the edge.