Butternut Squash Gratin with Beet Greens and Purple Napa Cabbage
This butternut squash gratin recipe is the perfect comfort food for a chilly winter day. The creamy sauce pairs perfectly with the crispy parmesan cheese and panko topping.
Ingredients
- 1 bunch purple napa cabbage
- 1 bunch beet greens
- 1 large butternut squash, peeled, seeded and cubed in 3/4 - 1" squares
- 2 tbsp olive oil divided
- 2 shallots, diced
- 3 garlic cloves, minced
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- 1 tsp fresh sage
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup heavy cream
- 1 cup parmesan cheese
For the Panko Toppping
- 1/2 cup panko breadcrumbs
- 1/4 cup parmesan cheese grated
- 1/4 cup melted butter, 1/2 stick
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Rinse cabbage and beet greens and separate the leaves. Slice the leaves into strips.
- In a small bowl, stir together breadcrumbs, parmesan, melted butter, salt and pepper.
- Toss cubed butternut squash in 1 tbsp olive oil with sage, thyme, rosemary, salt and pepper. Place on a baking sheet. Roast about 10- 15 minutes or until the squash is tender.
- While squash is roasting, heat one tablespoon olive oil in a medium pan. When the oil begins to shimmer, add shallot until soft and translucent, about 3 minutes. Add the garlic and cook for 30 seconds more or until fragrant.
- To the pan add the cabbage and beet greens and cook another 3 minutes or until the leaves begin to soften and slightly wilt. Season with salt and pepper.
- Remove from heat. Stir in parmesan cheese, heavy cream and roasted butternut squash.
- Transfer mixture to a greased baking dish and spread in an even layer. Sprinkle breadcrumb mixture over the vegetables. Cover with foil. Bake 5-7 minutes.
- Take foil off and bake another 5 - 7 minutes, until cheese is bubbling and the breadcrumb topping is crispy and begins to brown.
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