Kale and Butternut Squash Gratin | Recipe Cart | Recipe Cart

Ingredients

• 1 bunch Tuscan kale, stemmed and leaves chopped
• 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
• 1 shallot, finely chopped
• 1/4 cup (1 1/2 oz./45 g) all-purpose flour
• 1 cup (8 fl. oz./250 ml) chicken stock
• 1 cup (8 fl. oz./250 ml) heavy cream
• 2 1/2 cups (10 oz./315 g) grated Gruyère cheese
• 2 Tbs. chopped fresh sage
• Kosher salt and freshly ground pepper
• 3 lb. (1.5 kg) butternut squash, peeled, seeded and cut crosswise into half-moons 1/2 inch (12 mm) thick
• 1/2 cup (1 oz./30 g) panko (Japanese bread crumbs)
• 1/2 cup (2 oz./60 g) grated Parmesan cheese