In this savory gratin, layers of acorn squash and kale are baked beneath a topping of bread crumbs and freshly grated Parmesan.


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Heat oven to 450 degrees. Place garlic in an ovenproof ramekin, and drizzle with olive oil. Roast until light brown and very soft, about 20 minutes. Let stand until cool enough to handle; peel garlic and cut into slivers; set aside. Reduce oven temperature to 400 degrees.

  • Peel squash, halve lengthwise, and seed. Cut crosswise into 1/4-inch-thick slices; set aside.

  • Place kale in a steamer basket over boiling water, cover, and steam until bright green and wilted, 2 to 3 minutes. Remove from heat, and chop roughly. Squeeze out as much water as possible; set kale aside.

  • Butter a 2 1/2-quart gratin dish. Distribute half the sliced squash in the dish, reserving the prettiest slices for the top layer. In a small bowl, combine nutmeg, salt, and pepper. Distribute half the sliced garlic over squash, and sprinkle with one-third of seasoning mixture and 1 teaspoon thyme.

  • Arrange kale over squash, and sprinkle with one-third of the seasoning. Arrange remaining squash over kale, and sprinkle with remaining seasoning and 1 teaspoon thyme. Distribute remaining garlic over squash, tucking it between slices.

  • Pour cream over assembled gratin, and cover with a piece of parchment. Bake until squash is soft when pierced with the tip of a knife, 40 to 45 minutes; halfway through the baking time, remove parchment, press down on squash with a spatula to compress and distribute the liquid; cover and continue baking. Meanwhile, combine breadcrumbs, Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper.

  • After 35 to 45 minutes, reduce oven temperature to 375 degrees and sprinkle breadcrumb mixture over squash; return to oven, and continue to bake, uncovered, until golden brown, 10 to 15 minutes. Transfer to a wire rack to cool for 15 minutes. Garnish with remaining thyme.

  • To reheat: Do not add final layer of breadcrumb mixture. Remove from the refrigerator, and let come to room temperature, 15 to 20 minutes. Cover with parchment paper, and reheat in a 400-degree oven for 20 minutes. Top with breadcrumb mixture, and bake until golden brown, 10 to 15 minutes. Garnish with thyme.

Cook's Notes

This can be made early in the day and reheated just before serving.

Reviews (4)

6 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
This is a delicious recipe. It also tastes great with gruyère instead of parm.
Rating: Unrated
PS - DO NOT GO BY THIS PHOTO! It's incorrect. Dish is very pretty
Rating: Unrated
This is so delicious and fairly inexpensive to make. It reheats beautifully too! Husband loves it! Kids like it too. The entire article was full of fantastic sides. I still have my copy and go to it each year.
Rating: Unrated
this is one of the best holiday dishes I've ever served. Great with beef or poultry. The key is to make it ahead and reheat it per step 8 above so the flavors intensify. so delicious!