Recipe For Kale Butternut Squash Gratin
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Cover the dish with aluminum foil and bake until the squash is fork tender about 40 minutes.
Recipe for kale butternut squash gratin. Coarse salt and freshly ground pepper. Layer remaining squash kale and onion over the second layer of ricotta mixture and then cover with remaining ricotta mixture. 1 butternut squash about 3 pounds peeled.
Layer about half the butternut squash kale and onion atop the sauce respectively. Once hot add the spices from the spice pouch turn the heat down the seeds will start popping and might spit. Heat the oil in a small saucepan.
Layer half of the squash in the prepared baking dish. Found this wonderful pairing of two of my favorite vegies. Top with about 1 2 of the ricotta mixture.
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. Found in the washington post who attributes uncommon fruits vegetables by elizabeth schneider william morrow 1986 as the source. Meanwhile in a small bowl stir together the panko parmesan and the remaining 1 tbs.
Cover the dish tightly with aluminum foil. Heat oven to 375 f. Pour the keralan coconut sauce from the sachet and milk into a 9 ish square baking dish.
Stir the cheese sauce into the kale mixture. Bake for about 45 minutes until tender. Top with the remaining squash and sprinkle with the remaining nutmeg thyme mixture.
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