In order to bring you the best organic produce, some ingredients may differ from those depicted.
Williams Sonoma kale and butternut squash gratin
2 Servings, 340 Calories/Serving
With its creamy bechamel sauce and crisp panko topping with fresh sage, this classic gratin will have everyone at your table asking for the recipe. Five percent of all proceeds from our Thanksgiving sides will be donated to ChefsGiving, benefiting fire relief efforts in Northern California.
In your bag
- 1 bunch kale (about ½ pound)
- 1 or 2 shallots
- 2 or 3 sprigs fresh sage
- 2½ pounds chopped peeled butternut squash
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 cup vegetable broth
- 1 cup heavy cream
- 2½ cups grated Gruyère
- ½ cup whole wheat panko
- ½ cup grated Parmesan
Calories 340, Total Fat 26g (40% DV), Sat. Fat 13g (65% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 300mg (13% DV), Total Carb. 22g (7% DV), Fiber 3g (12% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 10g
Contains: Milk, Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV).
Wash produce before use
Prep and cook the kale
- Strip the kale leaves from the stems; coarsely chop the leaves.
While the kale cooks, prepare the béchamel sauce.
Make the béchamel sauce
- Peel and finely chop the shallots.
- Strip the sage leaves from the stems; finely chop the leaves. Set aside half for the panko topping.
- In a large bowl, drizzle the butternut squash with 1 to 2 tablespoons oil, season with salt and pepper, and toss to coat.
Slowly whisk in the vegetable broth and cream, bring to a boil, and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from the heat and whisk in the Gruyère and half the sage, stirring until the cheese is melted. Season to taste with salt and pepper.
Assemble and bake the gratin
While the gratin bakes, prepare the panko topping.
Make the panko topping; finish the gratin
When the squash is tender, uncover the dish and sprinkle the panko topping evenly over the gratin. Continue to bake, uncovered, until the gratin is bubbling at the edges and golden brown on top, 10 to 15 minutes longer. Remove from the oven and let stand for at least 5 minutes before serving or keep warm in a 150°F oven for up to 20 minutes.
Image Credit: Colin Price for Sunbasket.