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Gluten-Free Kale and Butternut Squash Gratin
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Creamy white sauce with arrowroot, almond milk, and ricotta layered with kale, onion, and butternut squash in a delectable gratin.
Ingredients:
  • 2 teaspoons olive oil, or as needed
  • 5 tablespoons butter
  • 3 tablespoons arrowroot flour
  • 1 teaspoon dried marjoram
  • 0.25 teaspoon freshly cracked black pepper
  • 0.25 teaspoon ground nutmeg
  • 2 cups almond milk
  • 2 cups ricotta cheese
  • 1 small butternut squash, peeled and cut into bite-size pieces
  • 12 ounces kale, torn into small pieces
  • 1 onion, quartered and sliced
  • 0.5 cup almond meal
  • 0.5 cup nutritional yeast
  • 3 tablespoons grated Parmesan cheese
  • 0.5 teaspoon dried marjoram
  • 0.25 teaspoon ground thyme
  • 0.25 teaspoon sea salt
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and lightly coat an 11x13-inch glass baking dish with fragrant olive oil.
  • In a saucepan over medium-low heat, melt 5 tablespoons of butter until it starts to bubble and turn a golden brown color, which should take about 2 to 3 minutes. Mix in arrowroot flour until fully combined with the butter, then season with 1 teaspoon of marjoram, salt, black pepper, and nutmeg.
  • Whisk continuously as you pour almond milk over the arrowroot mixture until well combined. Bring the mixture to a boil, then stir in the ricotta cheese until smooth, and promptly remove the saucepan from heat.
  • Spread a third of the ricotta mixture evenly in the baking dish. Layer half of the butternut squash, kale, and onion on top. Spread half of the remaining ricotta mixture. Add the rest of the squash, kale, and onion, and finish with the remaining ricotta mixture. Cover the dish tightly with foil.
  • Roast in the oven until the squash is tender, approximately 30 minutes, then uncover and discard the foil.
  • Combine almond meal, nutritional yeast, 5 tablespoons of butter, Parmesan cheese, 1/2 teaspoon of marjoram, thyme, and sea salt, mashing together using a fork or pastry cutter. Spread this mixture evenly on top of the gratin.
  • Bake until the gratin is bubbly and the topping is golden brown, for 5 to 10 minutes.

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