Williams Sonoma kale and butternut squash gratin

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Williams Sonoma kale and butternut squash gratin

Thanksgiving Side

Williams Sonoma kale and butternut squash gratin

Soy-Free, Vegetarian, <600 Calories

2 Servings, 340 Calories/Serving

55–65 Minutes

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.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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

Nutrition per serving

Calories 340, Total Fat 26g (33% DV), Sat. Fat 13g (65% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 300mg (13% DV), Total Carb. 22g (8% DV), Fiber 3g (11% 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). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the kale

Heat the oven to 400°F.
  • Strip the kale leaves from the stems; coarsely chop the leaves.
In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the kale, season with salt and pepper, and cook, stirring occasionally, until the kale is wilted, 2 to 3 minutes. Transfer to a medium bowl. Wipe out the pan.
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.
In the same pan used for the kale, melt the butter over medium heat. Add the shallots and cook, stirring occasionally with a whisk, until starting to soften, 1 to 2 minutes. Sprinkle in the flour and cook, whisking constantly, until incorporated and lightly golden, 1 to 2 minutes.
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

In a large baking dish, layer half each of the kale, squash, and sauce, then repeat with the remaining kale, squash, and sauce. Cover with foil and bake until the squash is tender when pierced with a sharp knife or fork, 35 to 40 minutes.
While the gratin bakes, prepare the panko topping.


Make the panko topping; finish the gratin

In a small bowl, stir together the panko, Parmesan, and remaining sage.
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.


Set the gratin on the table and invite guests to help themselves, or transfer the gratin to individual plates and serve.

Image Credit: Colin Price for Sunbasket.