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1
Preheat the oven to 400 degrees. Use butter to lightly grease a large (2 1/2-quart) gratin dish.
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2
Peel the squash, then cut it crosswise into 1/4-inch-thick slices.
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3
Heat the oil in a large skillet over medium-high heat. Add the kale, still slightly damp, and cook, stirring occasionally, for about 3 minutes, until it has wilted. Add the garlic and cook, stirring, for 45 to 60 seconds, until it is fragrant.
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4
Place half of the sliced squash in the prepared gratin dish; season with salt and pepper to taste.
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5
Combine the nutmeg, allspice and thyme in a small bowl.
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6
Place the kale over the squash and sprinkle with half of the nutmeg-thyme mixture. Top with the remaining squash and sprinkle with the remaining nutmeg-thyme mixture.
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7
Pour the cream over the vegetables; cover the gratin dish tightly with aluminum foil. Bake for about 45 minutes, until tender.
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8
While the vegetables are baking, combine the panko bread crumbs and Parmigiano-Reggiano cheese in a small bowl.
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9
Reduce the oven temperature to 375 degrees. Discard the foil from the gratin dish and use a spatula to press down on the mixture. Sprinkle the bread crumb-cheese mixture over the vegetables. Return to the oven and bake, uncovered, for about 10 minutes, until golden brown. Transfer to a wire rack to cool for at least 10 minutes before serving.
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10
About Kale:
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11
It's best to buy kale just before you are going to use it, because it tends to get flabby and bitter after a few days' refrigeration. Store it in an open plastic bag in the coldest part of the fridge.
