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Gallery Butternut-Squash and Kale Gratin Credit: Chris Court Recipe Summary prep: 25 mins total: 1 hr 20 mins Servings: 8

Ingredients Ingredient Checklist 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

Gallery Butternut-Squash and Kale Gratin Credit: Chris Court

Recipe Summary prep: 25 mins total: 1 hr 20 mins Servings: 8

Butternut-Squash and Kale Gratin      Credit: Chris Court

Butternut-Squash and Kale Gratin

Credit: Chris Court

Butternut-Squash and Kale Gratin

Recipe Summary prep: 25 mins total: 1 hr 20 mins Servings: 8

Recipe Summary

prep: 25 mins total: 1 hr 20 mins

Servings: 8

prep: 25 mins

total: 1 hr 20 mins

prep:

25 mins

total:

1 hr 20 mins

Servings: 8

8

Ingredients

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

Preheat oven to 400 degrees. Slice squash just above bulb. Slice squash neck crosswise into 1/4-inch rounds. Cut squash bulb in half lengthwise. Remove seeds with a spoon; discard. Slice each half crosswise into 1/4-inch half-moons.

Set a steamer basket in a large pot filled with 1 inch water; bring to a boil. Add kale, cover, and steam until bright green and wilted, about 3 minutes. Remove from heat; let cool slightly. Squeeze dry.

Butter a shallow 4-quart baking dish (13 by 9 inches). Arrange half of sliced squash in dish, shingling pieces to overlap. Season with salt and pepper. Top with kale, season with more salt and pepper, and sprinkle with 1/2 cup Parmesan and 2 tablespoons sage. Place remaining squash on top, overlapping pieces slightly; season with more salt and pepper. Pour cream over squash and sprinkle with remaining 2 tablespoons sage.

Cover tightly with parchment-lined foil and bake until squash is tender, about 40 minutes. Uncover and sprinkle with panko and remaining 1/4 cup Parmesan. Bake, uncovered, until golden, 10 to 15 minutes more. Let cool slightly before serving.

Reviews (5)

 Add Rating & Review     90 Ratings   5 star values:        19    4 star values:        29    3 star values:        25    2 star values:        11    1 star values:        6

Reviews (5)

Add Rating & Review     90 Ratings   5 star values:        19    4 star values:        29    3 star values:        25    2 star values:        11    1 star values:        6

Add Rating & Review

90 Ratings 5 star values: 19 4 star values: 29 3 star values: 25 2 star values: 11 1 star values: 6

90 Ratings 5 star values: 19 4 star values: 29 3 star values: 25 2 star values: 11 1 star values: 6

90 Ratings 5 star values: 19 4 star values: 29 3 star values: 25 2 star values: 11 1 star values: 6

  • 5 star values: 19 4 star values: 29 3 star values: 25 2 star values: 11 1 star values: 6

    Martha Stewart Member     Rating: 5 stars       10/29/2018   This continues to be an absolute FAVORITE fall recipe that has done Thanksgiving table duty multiple times. It is perfect. We use alot of kale in ours but otherwise prepare it "as is". The combo of kale and butternut/winter squash is a great synergy of flavor. (In fact, I am adapting that combo to a butternut squash ravioli "lasagna" layered with kale; the ravioli are butternut squash pasta and filling). In this gratin recipe, even though the cream gives richness, the vegetables cut that; I do dial back the amount of cream a bit. And... I add flavorful olive oil to everything I cook so I do sneak a bit. This is an excellent recipe and visually beautiful if you take the time to lay out the squash nicely and layer the kale in there. Do be sure to cook the kale sufficiently ... so it will be appealingly tender in the final dish: if using lacinato (ie, dinosaur or "black" kale) that might take a bit more than the 3 minute steam in the recipe instructions.  

Martha Stewart Member     Rating: 5 stars       11/20/2017   THIS .... has been one of my "go to" recipes for years, and I salute Martha Stewart every timeI get ready to make it again. It is quite great: easy and straightforward to assemble, a wonderful "two veggie" side dish, the color and texture contrasts make it stunng, while the squash, greens and parm cheese make a perfect synergy of flavors. It is forgivingly easy to prep in advance. The hefty amount of cream is offset by the kale and squash. Everyone LOVES it. It is now a Thanksgiving staple and kind of replaces time weary classics like sweet potatoe caserole and gawdawful gren bean dishes. This with a great salad, turkey, mashed potatoes/gravey/stuffing and...meal perfection! But...love it so make it for other meals as well. Goes well with roasted halibut, roast chicken, duck, lamb (we don't eat beef or pork so no comment there.) Highly recommend! (Cooking Note: we find bunches of kale vary greatly in size...so "1/2 bunch of kale" in the Ingredients is way too vague; pay more attention to the "7 tightly packed cups" which to me means AFTER you strip the leaves from stems..which is well worth the effort; I use even more than called for as it does cook down, and I want a good balance of squash/kale, so squash does not dominate: we find that works best. Also, customizing it with added garlic and/or a generous pinch of Aleppo pepper...not necessary, but sure doesn't hurt!)  

Martha Stewart Member     Rating: 5 stars       02/08/2017   Highly recommend! I enjoyed making this casserole with my 8 year old daughter. We had an older couple over for dinner. I made lemon dill salmon along with a simple salad and garlic bread. Everyone kept going back for more and more and raving over the amazing taste and texture. I cannot say enough about what a great dish this is!  

Martha Stewart Member     Rating: 5 stars       12/06/2014   Seriously dressy and delicious side to make anytime! The dish is a nice accompaniment to a heavy holiday meal because of how light it is. Not only is this dish a looker but it satisfying as well. I modified the recipe slightly.... I used Kabocha squash from Trader Joe's in place of the butternut (what I had on hand), raw kale, no sage, and breadcrumbs. Needless to say it was a masterpiece! I will be making this for Christmas dinner and I am certain it will be a hit.  

Martha Stewart Member     Rating: Unrated       12/03/2014   This recipe is absolutely delicious, rich and creamy, with fresh sage lending the squash/kale mixture a wonderful, exotic flavor. I made some slight modifications - the main one being that I used about 1/2 pound of frozen chopped Kale (thawed) in place of the fresh, and Pecorino Romano cheese instead of Parmesan. I'd been looking for something to dress up the last of our leftover turkey and this turned out to be the perfect choice.

    Martha Stewart Member

    Rating: 5 stars 10/29/2018

This continues to be an absolute FAVORITE fall recipe that has done Thanksgiving table duty multiple times. It is perfect. We use alot of kale in ours but otherwise prepare it “as is”. The combo of kale and butternut/winter squash is a great synergy of flavor. (In fact, I am adapting that combo to a butternut squash ravioli “lasagna” layered with kale; the ravioli are butternut squash pasta and filling). In this gratin recipe, even though the cream gives richness, the vegetables cut that; I do dial back the amount of cream a bit. And… I add flavorful olive oil to everything I cook so I do sneak a bit. This is an excellent recipe and visually beautiful if you take the time to lay out the squash nicely and layer the kale in there. Do be sure to cook the kale sufficiently … so it will be appealingly tender in the final dish: if using lacinato (ie, dinosaur or “black” kale) that might take a bit more than the 3 minute steam in the recipe instructions.

Rating: 5 stars

Rating: 5 stars 11/20/2017

THIS …. has been one of my “go to” recipes for years, and I salute Martha Stewart every timeI get ready to make it again. It is quite great: easy and straightforward to assemble, a wonderful “two veggie” side dish, the color and texture contrasts make it stunng, while the squash, greens and parm cheese make a perfect synergy of flavors. It is forgivingly easy to prep in advance. The hefty amount of cream is offset by the kale and squash. Everyone LOVES it. It is now a Thanksgiving staple and kind of replaces time weary classics like sweet potatoe caserole and gawdawful gren bean dishes. This with a great salad, turkey, mashed potatoes/gravey/stuffing and…meal perfection! But…love it so make it for other meals as well. Goes well with roasted halibut, roast chicken, duck, lamb (we don’t eat beef or pork so no comment there.) Highly recommend! (Cooking Note: we find bunches of kale vary greatly in size…so “1/2 bunch of kale” in the Ingredients is way too vague; pay more attention to the “7 tightly packed cups” which to me means AFTER you strip the leaves from stems..which is well worth the effort; I use even more than called for as it does cook down, and I want a good balance of squash/kale, so squash does not dominate: we find that works best. Also, customizing it with added garlic and/or a generous pinch of Aleppo pepper…not necessary, but sure doesn’t hurt!)

Rating: 5 stars 02/08/2017

Highly recommend! I enjoyed making this casserole with my 8 year old daughter. We had an older couple over for dinner. I made lemon dill salmon along with a simple salad and garlic bread. Everyone kept going back for more and more and raving over the amazing taste and texture. I cannot say enough about what a great dish this is!

Rating: 5 stars 12/06/2014

Seriously dressy and delicious side to make anytime! The dish is a nice accompaniment to a heavy holiday meal because of how light it is. Not only is this dish a looker but it satisfying as well. I modified the recipe slightly…. I used Kabocha squash from Trader Joe’s in place of the butternut (what I had on hand), raw kale, no sage, and breadcrumbs. Needless to say it was a masterpiece! I will be making this for Christmas dinner and I am certain it will be a hit.

Rating: Unrated 12/03/2014

This recipe is absolutely delicious, rich and creamy, with fresh sage lending the squash/kale mixture a wonderful, exotic flavor. I made some slight modifications - the main one being that I used about 1/2 pound of frozen chopped Kale (thawed) in place of the fresh, and Pecorino Romano cheese instead of Parmesan. I’d been looking for something to dress up the last of our leftover turkey and this turned out to be the perfect choice.

Rating: Unrated

All Reviews for Butternut-Squash and Kale Gratin

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Butternut-Squash and Kale Gratin

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest