Name: Gluten-Free Kale and Butternut Squash Gratin
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Olive oil, or as needed - 2 teaspoons; Butter - 5 tablespoons; Arrowroot flour - 3 tablespoons; Dried marjoram - 1 teaspoon; Salt - ½ teaspoon; Freshly cracked black pepper - ¼ teaspoon; Ground nutmeg - ¼ teaspoon; Almond milk - 2 cups; Ricotta cheese - 2 cups; Butternut squash, peeled and cut into bite-size pieces - 1 small; Kale, torn into small pieces - 12 ounces; Onion, quartered and sliced - 1; Almond meal - ½ cup; Nutritional yeast - ½ cup; Butter - 5 tablespoons; Grated Parmesan cheese - 3 tablespoons; Dried marjoram - ½ teaspoon; Ground thyme - ¼ teaspoon; Sea salt - ¼ teaspoon

Ingredients for - Gluten-Free Kale and Butternut Squash Gratin

1. Olive oil, or as needed 2 teaspoons

2. Butter 5 tablespoons

3. Arrowroot flour 3 tablespoons

4. Dried marjoram 1 teaspoon

5. Salt ½ teaspoon

6. Freshly cracked black pepper ¼ teaspoon

7. Ground nutmeg ¼ teaspoon

8. Almond milk 2 cups

9. Ricotta cheese 2 cups

10. Butternut squash, peeled and cut into bite-size pieces 1 small

11. Kale, torn into small pieces 12 ounces

12. Onion, quartered and sliced 1

13. Almond meal ½ cup

14. Nutritional yeast ½ cup

15. Butter 5 tablespoons

16. Grated Parmesan cheese 3 tablespoons

17. Dried marjoram ½ teaspoon

18. Ground thyme ¼ teaspoon

19. Sea salt ¼ teaspoon

How to cook deliciously - Gluten-Free Kale and Butternut Squash Gratin

1 . Stage

Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x13-inch glass baking dish baking with olive oil.

2 . Stage

Melt 5 tablespoons butter in a saucepan over medium-low heat; cook until bubbling and beginning to brown, 2 to 3 minutes. Stir arrowroot flour into the butter until completely moistened; season with 1 teaspoon marjoram, salt, black pepper, and nutmeg.

3 . Stage

Pour almond milk over the arrowroot mixture, whisking continually to integrate. Bring mixture to a boil, stir ricotta cheese into the mixture until smooth, and immediately remove saucepan from heat.

4 . Stage

Pour about 1/3 of the ricotta mixture into the prepared baking dish and spread into an even layer. Layer about half the butternut squash, kale, and onion atop the sauce, respectively; top with about 1/2 of the ricotta mixture. Layer remaining squash, kale, and onion over the second layer of ricotta mixture and then cover with remaining ricotta mixture. Cover the dish tightly with aluminum foil.

5 . Stage

Bake in preheated oven until the squash is tender, about 30 minutes. Remove and discard aluminum foil.

6 . Stage

Mash the almond meal, nutritional yeast, 5 tablespoons butter, Parmesan cheese, 1/2 teaspoon marjoram, thyme, and sea salt together with a fork or pastry cutter; spread in a layer atop the gratin.

7 . Stage

Continue baking until the gratin is bubbling and the topping is browned, 5 to 10 minutes.