Kale Gratin Stuffed Squash

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: fontina cheese

💰Cheaper: mozzarella cheese

Fontina offers a similar flavor with lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a healthier crunch option.

Preheat the oven to 375°F (190°C).

Prepare a baking dish by greasing it with butter.

Peel and cube the winter squash into small pieces.

In a large pot, heat olive oil over medium heat.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook for another minute until fragrant.

Add the kale to the pot and cook until wilted, about 3-4 minutes.

In a separate bowl, whisk together heavy cream, nutmeg, salt, and black pepper.

Combine the cooked squash and kale mixture in the baking dish.

Pour the cream mixture over the vegetables and stir to combine evenly.

Sprinkle grated gruyere and parmesan cheeses over the top.

Top with bread crumbs and a drizzle of olive oil.

Bake in the preheated oven for 30-35 minutes until golden and bubbly.

Remove from the oven and let it rest for 5-10 minutes before serving.

Cooking Techniques

Spice Level:

Allergens