Kale-Butternut Squash Gratin

Ingredients

• 2 tsp canola oil
• 1 cup chopped onion
• 6 clove garlic, minced
• 2 (5 ounce) packages baby kale
• 3/4 cup whole milk, divided
• 2 tbsp all-purpose flour
• 2 oz Gruyère cheese, grated (1/2 cup)
• 3/4 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp ground nutmeg
• 1/8 tsp cayenne pepper
• 4 cup very thinly sliced butternut squash (about 1 1/4 lbs.)
• 1 (1 ounce) slice stale bread (see Tip)
• 1 tsp butter

Instructions

1. Preheat oven to 375 degrees F. Coat an 8-inch-square baking dish with cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring often, until tender and golden, about 6 minutes. Stir in kale by the handful; cook, stirring frequently, until wilted, about 5 minutes.
3. Whisk 2 Tbsp. milk and flour in a small bowl. Heat the remaining milk in a small saucepan over medium heat until little bubbles form on the surface, about 3 minutes. Whisk the flour mixture into the hot milk; cook, stirring constantly, until slightly thickened, 1 to 2 minutes. Whisk in cheese, salt, cumin, nutmeg, and cayenne; cook, stirring constantly, until the cheese is melted and the sauce is thickened, 1 to 2 minutes. Stir the cheese sauce into the kale mixture.
4. Layer half of the squash in the prepared baking dish; top with half of the kale mixture. Repeat with the remaining squash and kale mixture. Cover with foil.
5. Bake the gratin until the squash pierces easily with a fork, 40 to 50 minutes.
6. Meanwhile, place bread in a food processor and process until it forms coarse crumbs. Melt butter in a large nonstick skillet over medium-high heat. Add the breadcrumbs; cook, stirring, until toasted, 5 to 7 minutes. Transfer to a small bowl.
7. Sprinkle the gratin with the toasted breadcrumbs and let stand for 20 minutes before serving.