Savory Squash Gratin - Martha Stewart
This can be made early in the day and reheated just before serving.
7 cloves garlic, unpeeled
1/2 teaspoon olive oil
2 medium acorn squash (3 pounds), halved crosswise and seeded
1/2 pound kale, stems trimmed, large ribs removed
1 teaspoon unsalted butter
Salt and freshly ground black pepper
1/2 teaspoon freshly ground nutmeg
2 1/2 teaspoons chopped fresh thyme
1 1/2 cups heavy cream
3 tablespoons bread crumbs
2/3 cup freshly grated Parmesan cheese
1. Heat oven to 450°. Place garlic in an ovenproof ramekin, and drizzle with olive oil. Roast until light brown and very soft, about 20 minutes. Let stand until cool enough to handle; peel garlic and cut into slivers; set aside. Reduce oven temperature to 400°.
2. Peel squash, halve lengthwise, and seed. Cut crosswise into 1/4-inch-thick slices; set aside.
3. Place kale in a steamer basket over boiling water, cover, and steam until bright green and wilted, 2 to 3 minutes. Remove from heat, and chop roughly. Squeeze out as much water as possible; set kale aside.
4. Butter a 2 1/2-quart gratin dish. Distribute half the sliced squash in the dish, reserving the prettiest slices for the top layer. In a small bowl, combine nutmeg, salt, and pepper. Distribute half the sliced garlic over squash, and sprinkle with one-third of seasoning mixture and 1 teaspoon thyme.
5. Arrange kale over squash, and sprinkle with one-third of the seasoning. Arrange remaining squash over kale, and sprinkle with remaining seasoning and 1 teaspoon thyme. Distribute remaining garlic over squash, tucking it between slices.
6. Pour cream over assembled gratin, and cover with a piece of parchment. Bake until squash is soft when pierced with the tip of a knife, 40 to 45 minutes; halfway through the baking time, remove parchment, press down on squash with a spatula to compress and distribute the liquid; cover and continue baking. Meanwhile, combine bread crumbs, Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper.
7. After 35 to 45 minutes, reduce oven temperature to 375°, and remove the parchment paper. Sprinkle bread-crumb mixture over squash; return to oven, and continue to bake, uncovered, until golden brown, 10 to 15 minutes. Transfer to a wire rack to cool for 15 minutes. Garnish with remaining thyme.
8. To reheat: Do not add final layer of bread-crumb mixture. Remove from the refrigerator, and let come to room temperature, 15 to 20 minutes. Cover with parchment paper, and reheat in a 400° oven for 20 minutes. Top with bread-crumb mixture, and bake until golden brown, 10 to 15 minutes. Garnish with thyme.
Serves 8 to 10