Gluten-Free Kale And Butternut Squash Gratin Recipe

Name: Gluten-Free Kale And Butternut Squash Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil, or as needed; White Sauce:; 5 tablespoons butter; 3 tablespoons arrowroot flour; 1 teaspoon dried marjoram; 1/2 teaspoon salt; 1/4 teaspoon freshly cracked black pepper; 1/4 teaspoon ground nutmeg; 2 cups almond milk; 2 cups ricotta cheese; Filling:; 1 small butternut squash, peeled and cut into bite-size pieces; 12 ounces kale, torn into small pieces; 1 onion, quartered and sliced; Topping:; 1/2 cup almond meal; 1/2 cup nutritional yeast; 5 tablespoons butter; 3 tablespoons grated Parmesan cheese; 1/2 teaspoon dried marjoram; 1/4 teaspoon ground thyme; 1/4 teaspoon sea salt

Servings: persons

2 teaspoons olive oil, or as needed
White Sauce:
5 tablespoons butter
3 tablespoons arrowroot flour
1 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon ground nutmeg
2 cups almond milk
2 cups ricotta cheese
Filling:
1 small butternut squash, peeled and cut into bite-size pieces
12 ounces kale, torn into small pieces
1 onion, quartered and sliced
Topping:
1/2 cup almond meal
1/2 cup nutritional yeast
5 tablespoons butter
3 tablespoons grated Parmesan cheese
1/2 teaspoon dried marjoram
1/4 teaspoon ground thyme
1/4 teaspoon sea salt

1
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x13-inch glass baking dish baking with olive oil.
2
Melt 5 tablespoons butter in a saucepan over medium-low heat; cook until bubbling and beginning to brown, 2 to 3 minutes. Stir arrowroot flour into the butter until completely moistened; season with 1 teaspoon marjoram, salt, black pepper, and nutmeg.
3
Pour almond milk over the arrowroot mixture, whisking continually to integrate. Bring mixture to a boil, stir ricotta cheese into the mixture until smooth, and immediately remove saucepan from heat.
4
Pour about 1/3 of the ricotta mixture into the prepared baking dish and spread into an even layer. Layer about half the butternut squash, kale, and onion atop the sauce, respectively; top with about 1/2 of the ricotta mixture. Layer remaining squash, kale, and onion over the second layer of ricotta mixture and then cover with remaining ricotta mixture. Cover the dish tightly with aluminum foil.
5
Bake in preheated oven until the squash is tender, about 30 minutes. Remove and discard aluminum foil.
6
Mash the almond meal, nutritional yeast, 5 tablespoons butter, Parmesan cheese, 1/2 teaspoon marjoram, thyme, and sea salt together with a fork or pastry cutter; spread in a layer atop the gratin.
7
Continue baking until the gratin is bubbling and the topping is browned, 5 to 10 minutes.

1599

kcal

Calories

138

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 teaspoons olive oil, or as needed, White Sauce:, 5 tablespoons butter, 3 tablespoons arrowroot flour, and more.

Yes, Gluten-Free Kale And Butternut Squash Gratin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gluten-Free Kale And Butternut Squash Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions