Kale and Butternut Squash Gratin | Recipe Cart

Name: Kale and Butternut Squash Gratin | 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; 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

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Kale and butternut squash gratin with creamy Gruyère sauce and crispy bread crumbs. Perfect for 7 servings in 85 minutes. Try it now!

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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
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