Butternut-Squash and Kale Gratin

For a holiday-worthy side dish that won't weigh you down, try this butternut squash casserole. Our hearty recipe features layers of seasonal squash and kale, finished with a golden-brown topping of crunchy panko breadcrumbs and Parmesan cheese. We sneak in a bit of heavy cream for richness, which keeps the dish from feeling too lean, and tuck in fresh sage leaves for a herby boost. And while it may look complicated, pulling it together is surprisingly easy: just steam the kale, layer it with (raw!) sliced squash, and pour in the cream. The oven does the rest of the work, leaving you with a crowd-pleasing result that’s greater than the sum of its parts.

Key Ingredients for Butternut-Squash Gratin

The squash: We use versatile, easy-to-find butternut squash for this recipe. When shopping, choose one that's matte, not shiny, free of streaks and blemishes, and feels heavy for its size. After separating the neck from the bulb, it can be helpful to slice off the very bottom of the bulb to give yourself a flat surface, which will help keep the squash steady as you slice it in half. Always use a sharp knife and keep your free hand clear of the blade.

The kale: You can use either curly kale or lacinato (also known as Tuscan or dinosaur kale) for this recipe. Remove the stems and any tough ribs, then tear the leaves into two- to three-inch pieces. If you don't have a steamer basket, place the kale in a saucepan with one-quarter cup of water; cover and cook over medium-high heat until kale turns bright green and wilted. You can also combine the kale and a small amount of water in a microwave-safe bowl and cook it, covered, for two to three minutes.

The dairy: One and one-half cups of heavy cream adds just the right amount of richness to this recipe without weighing it down. A few ounces of Parmesan, meanwhile, adds a nutty, salty boost to both the vegetable layers and the crunchy topping. For the best flavor, Martha recommends buying a wedge of cheese and grating it yourself at home.

The breadcrumbs: To add a textural contrast to the finished dish, we sprinkle a couple of tablespoons of panko breadcrumbs over the gratin toward the end. To make this dish gluten free, use gluten-free panko or omit the breadcrumbs.