Squash & Greens Gratin

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Ingredients

4-5 cups winter squash, peeled and cut into 1/2 inch chunks (I used butternut)
4 cups greens, chopped (mustard, collard or turnip greens, kale, Swiss chard)
1 leek, halved and cut into chunks
2 large onions, cut into large chunks
5-6 small to medium cloves garlic, left whole
9 T olive oil
2 T chopped rosemary
salt and pepper to taste
1/4 cup white wine or chicken stock (I used wine because I had a bottle open)
1/2 cup Parmesan cheese
1 cup bread crumbs

Rated: (5/5), based on 1 review

Last night I took this vegetable gratin to a potluck at my boys' school. Wow - was it good - a total keeper!! The recipe came from someone at my CSA and I adapted it a bit to what I had in stock. I also increased the amount of topping. You can never have enough topping!

Submitted by:
Micaela Preston Micaela Preston, author of Practically Green: Your Guide to Ecofriendly Decision-Making & the blog Mindful Momma, has a practical take on green living. She cares about the health of her family & the earth. She knows first-hand how hard it can be to keep on top of all the latest ecofriendly products.

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MAKE IT

Preheat oven to 375. Butter or spray a large roasting pan or casserole dish.
Place squash, greens, leek, onions and garlic into roasting pan. Toss with 6 T olive oil, rosemary and salt & pepper.
Pour in the wine or chicken stock. Roast 30-40 minutes.
Meanwhile, mix Parmesan cheese, breadcrumbs and 3 T olive oil together in a small bowl.
Sprinkle mixture over the vegetables and continue roasting for another 20-25 minutes - until the vegetables are soft. Enjoy!!

CLEAN IT

Some greens are on the Environmental Working Group’s Dirty Dozen list of the produce with the most pesticide residues. If you can only afford one organic ingredient in this recipe, go for the greens.

GREEN IT

Don’t preheat the oven and leave the gratin in a few minutes longer with the oven door closed to save energy.

MAKE IT FUN

Give kids some tough old bread and a grater to make your own bread crumbs. Just be sure they are old enough to control their hand and not scrape knuckles or fingers on the grater.

Reviews

Jo (Guest)

Submitted on June 6, 2011 at 9:17 am

What an easy, weekday dish! The baby loved it and so did the adults. I used kale which added a great textured crunch to the softness of the squash. Also a great way to use up any extra vegetables. This will be a regular dish in my house, thanks!