Roasted Delicata Squash and Kale Gratin with Gruyère
Glossy roasted crescents of delicata squash turn golden at the edges while tender ribbons of sautéed kale add bright green structure beneath a bubbling layer of nutty Gruyère and crisp breadcrumb topping. The combination gives a pleasing contrast of caramelized edges, creamy sauce, and crunchy finish—an elevated vegetable side that still feels approachable.
Swapable elements make this dish flexible: use Emmental or cheddar in place of Gruyère, substitute spinach for kale if you prefer a subtler bitter note, or replace part of the cream with whole milk to lighten the sauce. For a gluten-free option, use crushed gluten-free crackers or almond meal for the topping.
Serve this gratin alongside roasted poultry, pork, or a grain bowl at October gatherings and Thanksgiving dinners. It reheats well—cover and warm in a moderate oven to revive the crisp top—or cook ahead through the assembly stage and bake just before serving for easier entertaining.
How to Make It
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1
Preheat the oven to 200°C (400°F). Line a rimmed baking sheet with parchment or foil.
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2
Slice the delicata squash into 1cm-thick half-moons and remove seeds. Toss squash with 1 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper. Arrange in a single layer on the baking sheet and roast until edges are browned and flesh is tender, 18–22 minutes, turning once.
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3
While the squash roasts, heat 1 tbsp olive oil and 15 g butter in a large skillet over medium heat. Finely slice the shallot and add to the skillet; cook until softened, about 3 minutes.
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4
Mince the garlic and add to the skillet with the shallot; cook 30 seconds until fragrant. Roughly chop the kale and add to the pan with 1/2 tsp kosher salt. Sauté until wilted and bright green, 4–5 minutes. Remove from heat and squeeze in the juice from half a lemon.
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5
Grate the Gruyère. In a small saucepan, combine the heavy cream, milk, remaining 15 g butter, lemon zest, nutmeg, and 1 tsp kosher salt. Warm over low heat until just simmering, then remove from heat.
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6
Butter a 23x33 cm (9x13 in) baking dish. Spread half of the roasted squash in an even layer. Top with the sautéed kale, then the remaining squash.
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7
Pour the warm cream mixture evenly over the layered vegetables. Scatter two-thirds of the grated Gruyère over the top.
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8
In a small bowl, mix the breadcrumbs with the remaining grated Gruyère, the remaining 1/2 tsp black pepper, and the fresh thyme leaves. Sprinkle this mixture evenly over the gratin.
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9
Bake until the topping is golden and the cream is bubbling around the edges, 18–22 minutes. If the top browns too quickly, tent with foil.
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10
Remove from the oven and rest 10 minutes before serving to let the sauce set. Garnish with extra thyme leaves if desired.