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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Kale and Butternut Squash Gratin

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Kale and Butternut Squash Gratin Empty Kale and Butternut Squash Gratin

    Post by Lobo Sat 23 Jan 2016, 11:17 pm

    Kale and Butternut Squash Gratin Img5l
    Kale and Butternut Squash Gratin
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    Prep Time: 25 minutes
    Cook Time: 60 minutes
    Servings: 6 to 8
    Perfect for autumn entertaining, our gratin combines earthy kale and sweet butternut squash with lots of cheesy goodness. Use Tuscan kale, also known as lacinato or black kale, for this dish.






    • 326

    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

    Directions:

    Preheat an oven to 375°F (190°C).

    In a large sauté pan over medium heat, combine the kale and 1/4 cup (2 fl. oz./60 ml) water and cook, stirring occasionally, until the kale is wilted, about 4 minutes. Drain the kale, transfer to a bowl and set aside.

    In the same pan over medium heat, melt the butter. Add the shallot and cook, stirring occasionally, until translucent, 1 to 2 minutes. Add the flour and cook, stirring constantly, until fragrant, 1 to 2 minutes. Slowly stir in the stock and cream and cook until the sauce coats the back of a spoon, 1 to 2 minutes. Add the Gruyère and 1 Tbs. of the sage and stir until the cheese has melted, about 1 minute. Season with salt and pepper.

    In a 9-by-13-inch (23-by-33-cm) gratin dish, layer half each of the kale, squash and sauce, then repeat with the remaining kale, squash and sauce. Cover the dish with aluminum foil and bake until the squash is fork-tender, about 40 minutes.

    Meanwhile, in a small bowl, stir together the panko, Parmesan and the remaining 1 Tbs. sage.

    Uncover the pan and sprinkle the gratin evenly with the panko mixture. Bake until the top is golden brown and the gratin is bubbling at the edges, 10 to 15 minutes more. Let stand for 5 minutes before serving. Serves 6 to 8.

    Williams-Sonoma Test Kitchen

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