This colorful gratin dish livens up any holiday plate.
Heat oil in a large nonstick skillet over medium-high heat.
Add onion and garlic; cook, stirring often, until tender and golden, about 6 minutes.
Stir in kale by the handful; cook, stirring frequently, until wilted, about 5 minutes.
milk and flour in a small bowl.
Stir the cheese sauce into the kale mixture.
Layer half of the squash in the prepared baking dish; top with half of the kale mixture.
Repeat with the remaining squash and kale mixture.
Bake the gratin until the squash pierces easily with a fork, 40 to 50 minutes.
Meanwhile, place bread in a food processor and process until it forms coarse crumbs.
Melt butter in a large nonstick skillet over medium-high heat.
Add the breadcrumbs; cook, stirring, until toasted, 5 to 7 minutes.
Transfer to a small bowl.
Sprinkle the gratin with the toasted breadcrumbs and let stand for 20 minutes before serving.
To make ahead: Peel and slice the squash up to 2 days ahead and refrigerate.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
