Name: Williams Sonoma kale and butternut squash gratin
Cook time: 55 min
Ingredients: 1 bunch kale (about ½ pound); 1 or 2 shallots; 2 or 3 sprigs fresh sage; 2½ pounds chopped peeled butternut squash; ¼ cup unsalted butter; ¼ cup all-purpose flour; 1 cup vegetable broth; 1 cup heavy cream; 2½ cups grated Gruyère; ½ cup whole wheat panko; ½ cup grated Parmesan

With its creamy bechamel sauce and crisp panko topping with fresh sage, this classic gratin will have everyone at your table asking for the recipe. Five percent of all proceeds from our Thanksgiving sides will be donated to ChefsGiving, benefiting fire relief efforts in Northern California.

Williams Sonoma kale and butternut squash gratin

kale (about ½ pound)

shallots

sage

butternut squash

unsalted butter

all-purpose flour

vegetable broth

heavy cream

Gruyère

whole wheat panko

Parmesan

Step 1

Step 2

Step 3

Step 4

Make the panko topping; finish the gratin

Step 5

Williams Sonoma kale and butternut squash gratin

Cook Time: 55 minutes

Servings: 8

Cost: $4.29 /serving

Author : Sun Basket

Ingredients

Instructions

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