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How to Make Gluten-Free Kale and Butternut Squash Gratin - A Step-by-Step Guide

Gluten-Free Kale and Butternut Squash Gratin is a delicious and healthy dish that is perfect for any occasion. This recipe is a unique twist on the classic gratin, using kale and butternut squash to create a flavor-packed and nutritious dish that is sure to impress your family and friends.

This gratin is a great way to incorporate more veggies into your diet, and the gluten-free aspect makes it suitable for those with dietary restrictions. The combination of the earthy kale and the sweet,...

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Ingredients

  • 2 teaspoons olive oil, or as needed
  • 5 tablespoons butter
  • 3 tablespoons arrowroot flour
  • 1 teaspoon dried marjoram
  • ½ teaspoon salt
  • ¼ teaspoon freshly cracked black pepper
  • ¼ teaspoon ground nutmeg
  • 2 cups almond milk
  • 2 cups ricotta cheese
  • 1 small butternut squash, peeled and cut into bite-size pieces
  • 12 ounces kale, torn into small pieces
  • 1 onion, quartered and sliced
  • ½ cup almond meal
  • ½ cup nutritional yeast
  • 5 tablespoons butter
  • 3 tablespoons grated Parmesan cheese
  • ½ teaspoon dried marjoram
  • ¼ teaspoon ground thyme
  • ¼ teaspoon sea salt

Information

  • Prep Time: 25 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr 5 mins
  • Servings: 8
  • Yield: 1 11x13-inch dish

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x13-inch glass baking dish baking with olive oil.
  • 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.
  • 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.
  • 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.
  • Bake in preheated oven until the squash is tender, about 30 minutes. Remove and discard aluminum foil.
  • 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.
  • Continue baking until the gratin is bubbling and the topping is browned, 5 to 10 minutes.

    • Nutrition

    327 cal.

    • Total Fat: 21g
    • Saturated Fat: 10g
    • Cholesterol: 40mg
    • Sodium: 401mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 7g
    • Total Sugars: 6g
    • Protein: 10g
    • Vitamin C: 80mg
    • Calcium: 207mg
    • Iron: 3mg
    • Potassium: 889mg

    Categories

    Gluten-free recipes
    Vegetable recipes
    Casserole recipes
    Baked recipes
    Side recipes