Kale, Farro & Butternut Squash Gratin
- Cooking spray
- 8 Tbsp. butter, divided
- 4 Tbsp. whole wheat flour
- 1 cup milk
- Salt, to taste
- Pepper, to taste
- 5 oz. shredded Romano cheese
- 1 small onion, chopped
- 6 cups kale, ribs and stems removed, chopped
- ⅛ tsp. ground red pepper
- 3 cups cooked farro
- 1 cup golden raisins
- 10 oz. frozen diced butternut squash
- ⅓ cup panko breadcrumbs
- ¼ cup pine nuts
- ½ tsp. Italian seasoning
Directions1. Heat oven to 375°F. Spray 8-inch square glass baking pan with cooking spray. Set aside. 1. Melt 4 Tbsp. butter in a saucepan over low heat. Add flour and whisk, until mixture is golden. Slowly add milk, while whisking, and allow mixture to come to a simmer. Continue to whisk and simmer for 3-4 minutes, or until mixture has thickened. Add salt and pepper to taste. Remove saucepan from heat and immediately whisk in cheese until a smooth, creamy sauce is formed. 1. Melt 2 Tbsp. butter in 12-inch skillet until sizzling and add onions. Cook over medium heat until softened. Add kale and cook until wilted. Sprinkle with salt and red pepper. Stir in farro, raisins and squash. 1. Pour cheese sauce over farro mixture and stir until well coated. Spoon mixture into prepared baking pan. 1. Combine breadcrumbs, pine nuts, 2 Tbsp. melted butter and Italian seasoning in a bowl. Sprinkle mixture evenly over casserole. 1. Bake 15-20 minutes, or until topping is golden brown and casserole is beginning to bubble around edges.
Use Parmesan or Asiago in place of Romano. Use walnuts or pecans in place of pine nuts.
Calories 380, Total Fat 17g (Saturated 9g, Trans 0g), Cholesterol 40mg, Sodium 410mg, Total Carbohydrate 43g (Dietary Fiber 5g, Sugars 13g), Protein 13g, Vitamin A 50%, Vitamin C 25%, Calcium 25%, Iron 10% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 10 servingsAmerican Vegetarian Winter Fall Side Dish Thanksgiving Christmas