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Gluten-Free Kale and Butternut Squash Gratin The Best Recipes

Trying to find recipes Gluten-Free Kale and Butternut Squash Gratin, the site provides recipes Gluten-Free Kale and Butternut Squash Gratin that a person need Listed here are the quality recipes Gluten-Free Kale and Butternut Squash Gratin that will you need

Gluten-Free Kale and Butternut Squash Gratin

"A new gluten-free and nutrient-packed side dish that will become a favorite classic dish for the family table or a holiday meal."

Ingredients :

  • 2 teaspoons olive oil, or as needed
  • White Sauce:
  • 5 tablespoons butter
  • 3 tablespoons arrowroot flour
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 cups almond milk
  • 2 cups ricotta cheese
  • Filling:
  • 1 small butternut squash, peeled and cut into bite-size pieces
  • 12 ounces kale, torn into small pieces
  • 1 onion, quartered and sliced
  • Topping:
  • 1/2 cup almond meal
  • 1/2 cup nutritional yeast
  • 5 tablespoons butter
  • 3 tablespoons grated Parmesan cheese
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon sea salt

Instructions :

Prep : 25M Cook : 8M Ready in : 1H5M
  • 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.

Notes :

  • Coconut oil is a suitable replacement for olive oil, if you prefer.
  • You can use 1/4 cup flaxseed meal in place of nutritional yeast.
  • Nutritional yeast resembles Parmesan cheese in flavor and looks light light brown flakes. It is nutrient-dense, as is flax meal; both are inexpensive and add a punch of flavor to the topping.
  • Watch dish closely when baking uncovered, as meal tends to burn easily.

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