- 1 large or 2 small butternut squash, about 3 pounds total, cut in half lengthwise, seeded
- 2 bags (10 ounces each) chopped kale
- 2 Tablespoons olive oil
- 6 cloves garlic, minced
- 1 Teaspoon salt
- Freshly ground pepper
- 1/2 Teaspoon freshly grated nutmeg
- 1 Pinch of ground allspice
- Leaves from 4 sprigs thyme, chopped
- 1 to 1 1/2 cups heavy cream
- 3 Tablespoons fresh breadcrumbs, plain or whole-wheat
- 2/3 Cups freshly grated Parmesan cheese
- 2 Teaspoons unsalted butter
Heat oven to 400 degrees.
Peel the squash with a vegetable peeler; cut crosswise into 1/4-inch slices.
Heat a large pot of salted water to a boil.
Add the kale; cook until just tender, about 5 minutes.
Drain well in a colander; squeeze out any excess water.
Heat the oil in a large skillet over medium-high heat.
Add the garlic and greens.
Cook until the greens are slightly wilted, 3-4 minutes.
Season with salt and pepper to taste.
Place half the sliced squash in a large buttered gratin dish; season with salt and pepper.
Combine the nutmeg, allspice and thyme in a small bowl.
Spoon the kale over the squash; sprinkle with half the seasoning mixture.
Top with remaining squash; sprinkle with remaining seasoning.
Pour 1 cup cream over the gratin; cover with foil.
Bake 25 minutes.
Remove the foil; press down on the squash with a spatula to compress.
If it seems dry, add remaining 1/2 cup cream.
Cover; bake until the squash is soft when pierced with a knife, about 20 minutes.
Meanwhile, combine the breadcrumbs and cheese in a small bowl. Season with salt and pepper.
Decrease the oven temperature to 375 degrees.
Remove the foil from the gratin dish; sprinkle the breadcrumb mixture over the squash.
Dot with the butter; bake, uncovered, until golden brown, about 10 minutes.
Transfer to a wire rack to cool before serving, 10 minutes.