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Prep Time:45 minsAdditional Time:50 minsTotal Time:1 hr 35 minsServings:8Yield:1 8-inch gratinJump to Nutrition Facts
Prep Time:45 minsAdditional Time:50 minsTotal Time:1 hr 35 minsServings:8Yield:1 8-inch gratin
Prep Time:45 mins
Prep Time:
45 mins
Additional Time:50 mins
Additional Time:
50 mins
Total Time:1 hr 35 mins
Total Time:
1 hr 35 mins
Servings:8
Servings:
8
Yield:1 8-inch gratin
Yield:
1 8-inch gratin
Jump to Nutrition Facts
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Ingredients
2teaspoonscanola oil
1cupchopped onion
6clovesgarlic, minced
¾cupwhole milk, divided
2tablespoonsall-purpose flour
2ouncesGruyère cheese, grated (1/2 cup)
¾teaspoonsalt
½teaspoonground cumin
¼teaspoonground nutmeg
⅛teaspooncayenne pepper
4cupsvery thinly sliced butternut squash (about 1 1/4 lbs.)
1(1 ounce) slicestale bread (see Tip)
1teaspoonbutter
Directions
Preheat oven to 375 degrees F. Coat an 8-inch-square baking dish with cooking spray.
Whisk 2 Tbsp. milk and flour in a small bowl. Heat the remaining milk in a small saucepan over medium heat until little bubbles form on the surface, about 3 minutes. Whisk the flour mixture into the hot milk; cook, stirring constantly, until slightly thickened, 1 to 2 minutes. Whisk in cheese, salt, cumin, nutmeg, and cayenne; cook, stirring constantly, until the cheese is melted and the sauce is thickened, 1 to 2 minutes. Stir the cheese sauce into the kale mixture.
Layer half of the squash in the prepared baking dish; top with half of the kale mixture. Repeat with the remaining squash and kale mixture. Cover with foil.
Bake the gratin until the squash pierces easily with a fork, 40 to 50 minutes.
Meanwhile, place bread in a food processor and process until it forms coarse crumbs. Melt butter in a large nonstick skillet over medium-high heat. Add the breadcrumbs; cook, stirring, until toasted, 5 to 7 minutes. Transfer to a small bowl.
Sprinkle the gratin with the toasted breadcrumbs and let stand for 20 minutes before serving.
Tips
Tip: If you don’t have stale bread, bake a slice at 275 degrees F until dry to the touch, 8 to 10 minutes.
To make ahead: Peel and slice the squash up to 2 days ahead and refrigerate.
Originally appeared: Diabetic Living Magazine, Winter 2020
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Nutrition Facts(per serving)119Calories5gFat15gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
