For a richer flavor, try using brown butter for the sauce. If you don't have almond milk, you can substitute with regular milk or another plant-based milk alternative. Feel free to add other vegetables like mushrooms or spinach to the gratin. The gratin can be assembled ahead of time and baked just before serving.
Gluten-Free Kale and Butternut Squash Gratin
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PREP TIME25 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 5 mins
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SERVING8 People
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VIEWS9
Embrace the vibrant flavors of autumn with this comforting and wholesome gratin. Tender butternut squash and nutritious kale are enveloped in a creamy, gluten-free sauce and topped with a golden, savory crumble. Perfect as a side dish or a light vegetarian main course.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol40 mg
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Fiber7 g
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Protein10 g
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Saturated Fat10 g
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Sodium401 mg
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Sugar6 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x13-inch glass baking dish baking with olive oil.
02
StepMelt 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.
03
StepPour 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.
04
StepPour 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.
05
StepBake in preheated oven until the squash is tender, about 30 minutes. Remove and discard aluminum foil.
06
StepMash 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.
07
StepContinue baking until the gratin is bubbling and the topping is browned, 5 to 10 minutes.
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RECIPE REVIEWS
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Please Rate
Ned Heidenreich
Jun 27, 2025This gratin was a huge hit at our Thanksgiving dinner! Everyone loved the creamy texture and the savory topping.
Gardner Bernier
Jun 26, 2025I added some roasted Brussels sprouts to the gratin, and it was delicious!
Houston Carter
Jun 24, 2025The crumble topping is what really makes this dish special.
Geovanny Willms
Jun 22, 2025I'm gluten-free, so I'm always looking for new recipes. This one is definitely a keeper!