The last of my Thanksgiving recipes for this year! I knew I wanted to make something with squash (butternut or acorn) this year, and I found this recipe from Martha Stewart. Slices of acorn squash, kale, lots of garlic, heavy cream, and a parmesan breadcrumb topping. I knew it was a little different and risky and I almost panicked when I described the dish to The Picky Apple as I was making it. His response wasn’t encouraging, but then I remembered who I was talking to: my squash AND kale/spinach hating husband! This is clearly not the dish for him. However, my parents are much more adventurous with their food, so I stuck with the recipe, and in the end, most of us thought it was great! The Picky Apple didn’t give this dish the rave reviews he gave the cheesecake, but he tried it! (More than I can say for The Littlest Apple, who had a few licks of butter for his Thanksgiving dinner!) I was pleasantly surprised with this savory dish and will definitely add it to my what-to-do-with-squash file. If you’re looking for a new and different vegetable side, give this one a try!
This can be made and served immediately, but I think it tastes best when prepared then reheated later with the breadcrumbs. I halved the recipe but kept the full amount of topping, and I think it was just perfect that way to offset the sweetness of the squash.
Also? Squash and kale aren’t the most photogenic so I’m going photo-less for this post. But trust me, it’s yummy!
Savory Squash Gratin
from Martha Stewart
7 cloves garlic, unpeeled
1/2 teaspoon olive oil
2 medium acorn squash, (about 1 1/2 pounds each), halved crosswise and seeded
1/2 pound kale, stems trimmed, large ribs removed
1 teaspoon unsalted butter
Salt and freshly ground black pepper
1/2 teaspoon freshly ground nutmeg
2 1/2 teaspoons chopped fresh thyme
1 1/2 cups heavy cream
3 tablespoons breadcrumbs
2/3 cup freshly grated Parmesan cheese
Heat oven to 450 degrees. Place garlic in an ovenproof ramekin, and drizzle with olive oil. Roast until light brown and very soft, about 20 minutes. Let stand until cool enough to handle; peel garlic and cut into slivers; set aside. Reduce oven temperature to 400 degrees.
Peel squash, halve lengthwise, and seed. Cut crosswise into 1/4-inch-thick slices; set aside.
Place kale in a steamer basket over boiling water, cover, and steam until bright green and wilted, 2 to 3 minutes. Remove from heat, and chop roughly. Squeeze out as much water as possible; set kale aside.
Butter a 2 1/2-quart gratin dish. Distribute half the sliced squash in the dish, reserving the prettiest slices for the top layer. In a small bowl, combine nutmeg, salt, and pepper. Distribute half the sliced garlic over squash, and sprinkle with one-third of seasoning mixture and 1 teaspoon thyme.
Arrange kale over squash, and sprinkle with one-third of the seasoning. Arrange remaining squash over kale, and sprinkle with remaining seasoning and 1 teaspoon thyme. Distribute remaining garlic over squash, tucking it between slices.
Pour cream over assembled gratin, and cover with a piece of parchment. Bake until squash is soft when pierced with the tip of a knife, 40 to 45 minutes; halfway through the baking time, remove parchment, press down on squash with a spatula to compress and distribute the liquid; cover and continue baking. Meanwhile, combine breadcrumbs, Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper.
After 35 to 45 minutes, reduce oven temperature to 375 degrees. and remove the parchment paper. Sprinkle breadcrumb mixture over squash; return to oven, and continue to bake, uncovered, until golden brown, 10 to 15 minutes. Transfer to a wire rack to cool for 15 minutes. Garnish with remaining thyme.
To reheat: Do not add final layer of breadcrumb mixture. Remove from the refrigerator, and let come to room temperature, 15 to 20 minutes. Cover with parchment paper, and reheat in a 400 degrees.oven for 20 minutes. Top with breadcrumb mixture, and bake until golden brown, 10 to 15 minutes. Garnish with thyme.