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

Gluten-Free Kale and Butternut Squash Gratin

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

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.