WINTER SQUASH AND KALE GRATIN - simple, hearty food from the garden!

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.

Cut the top off the turks turbine squash and scoop out the seeds with a spoon.

Slice the squash into smaller pieces for even roasting.

Place the squash pieces in a bowl and coat them with olive oil.

Preheat the oven to 200°C (about 400°F).

Prepare a roasting tray, optionally lining it with greaseproof paper.

Place the squash pieces in the roasting tray, ensuring they are not overcrowded.

Add unpeeled elephant garlic to the roasting tray with the squash.

Roast in the preheated oven and check after 20 minutes for browning.

While the squash roasts, place hazelnuts in the oven on a lower rack to roast for about 10 minutes.

After 10 minutes, check the hazelnuts to see if the skins are loosening; cover them with a kitchen towel to rub off the skins later.

Prepare the kale by washing it and chopping it roughly, leaving the ribs in for texture.

In a frying pan, wilt the chopped kale with a little olive oil until it shrinks down.

Add additional brassica leaves like purple sprouting broccoli leaves to the kale for more greens.

Once wilted, transfer the kale mixture to the bottom of the baking dish.

Check the hazelnuts and rub off the skins once they are cool enough to handle.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens