This continues to be an absolute FAVORITE fall recipe that has done Thanksgiving table duty multiple times. It is perfect. We use alot of kale in ours but otherwise prepare it "as is". The combo of kale and butternut/winter squash is a great synergy of flavor. (In fact, I am adapting that combo to a butternut squash ravioli "lasagna" layered with kale; the ravioli are butternut squash pasta and filling). In this gratin recipe, even though the cream gives richness, the vegetables cut that; I do dial back the amount of cream a bit. And... I add flavorful olive oil to everything I cook so I do sneak a bit. This is an excellent recipe and visually beautiful if you take the time to lay out the squash nicely and layer the kale in there. Do be sure to cook the kale sufficiently ... so it will be appealingly tender in the final dish: if using lacinato (ie, dinosaur or "black" kale) that might take a bit more than the 3 minute steam in the recipe instructions.
Rating: 5 stars
THIS .... has been one of my "go to" recipes for years, and I salute Martha Stewart every timeI get ready to make it again. It is quite great: easy and straightforward to assemble, a wonderful "two veggie" side dish, the color and texture contrasts make it stunng, while the squash, greens and parm cheese make a perfect synergy of flavors. It is forgivingly easy to prep in advance. The hefty amount of cream is offset by the kale and squash. Everyone LOVES it. It is now a Thanksgiving staple and kind of replaces time weary classics like sweet potatoe caserole and gawdawful gren bean dishes. This with a great salad, turkey, mashed potatoes/gravey/stuffing and...meal perfection! But...love it so make it for other meals as well. Goes well with roasted halibut, roast chicken, duck, lamb (we don't eat beef or pork so no comment there.) Highly recommend! (Cooking Note: we find bunches of kale vary greatly in size...so "1/2 bunch of kale" in the Ingredients is way too vague; pay more attention to the "7 tightly packed cups" which to me means AFTER you strip the leaves from stems..which is well worth the effort; I use even more than called for as it does cook down, and I want a good balance of squash/kale, so squash does not dominate: we find that works best. Also, customizing it with added garlic and/or a generous pinch of Aleppo pepper...not necessary, but sure doesn't hurt!)
Rating: 5 stars
Highly recommend! I enjoyed making this casserole with my 8 year old daughter. We had an older couple over for dinner. I made lemon dill salmon along with a simple salad and garlic bread. Everyone kept going back for more and more and raving over the amazing taste and texture. I cannot say enough about what a great dish this is!
Rating: 5 stars
Seriously dressy and delicious side to make anytime! The dish is a nice accompaniment to a heavy holiday meal because of how light it is. Not only is this dish a looker but it satisfying as well. I modified the recipe slightly.... I used Kabocha squash from Trader Joe's in place of the butternut (what I had on hand), raw kale, no sage, and breadcrumbs. Needless to say it was a masterpiece! I will be making this for Christmas dinner and I am certain it will be a hit.
This recipe is absolutely delicious, rich and creamy, with fresh sage lending the squash/kale mixture a wonderful, exotic flavor. I made some slight modifications - the main one being that I used about 1/2 pound of frozen chopped Kale (thawed) in place of the fresh, and Pecorino Romano cheese instead of Parmesan. I'd been looking for something to dress up the last of our leftover turkey and this turned out to be the perfect choice.