Recipe for Carousel Watergardens Farm Winter Squash and Kale Gratin

We have had some customers ask for our favorite recipes for kale and this

Winter Squash and Kale Gratin

You can use any winter squash of your choice- butternut, delicata, acorn or even kabocha

  Prep: 25 min. Bake: 1 hour       Makes   8 servings


    1/2 pound bacon strips, cut into 1/2-in. pieces

    2 medium leeks (white portion only), chopped or a Carousel Watergardens Farm medium sweet onion (I prefer the onion but leeks are fine too.

   1 CWFFarm butternut squash or winter squash of choice (2-1/2 to 3 pounds), peeled and cut into 1-in. cubes

    3 cups Carousel Watergardens Farm chopped baby kale

    1 teaspoon salt

    1 teaspoon pepper

    1-1/2 cups grated Parmesan cheese

    1 pint heavy whipping cream


  1. Preheat oven to 375°. In a large skillet, cook bacon over medium-high heat, stirring often, until crisp, about 5 minutes; drain, reserving 2 tablespoons drippings in skillet. Cook leeks in reserved drippings until tender, 3-4 minutes.
  2. Stir together squash and kale; transfer to a lightly greased 13×9-in. baking dish, pressing to form a single layer. Sprinkle with salt and pepper. Spread leeks over the top; sprinkle with bacon and cheese. Pour cream over top, spreading to cover entire surface. Cover with foil.
  3. Bake 30 minutes; remove foil and bake until squash is tender and top is golden brown, 30-40 minutes longer.

Nutrition Facts

1 cup: 466 calories, 37g fat (20g saturated fat), 99mg cholesterol, 782mg sodium, 24g carbohydrate (7g sugars, 5g fiber), 11g protein.


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