- 2 teaspoons olive oil, or as needed
- White Sauce:
- 5 tablespoons butter
- 3 tablespoons arrowroot flour
- 1 teaspoon dried marjoram
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon ground nutmeg
- 2 cups almond milk
- 2 cups ricotta cheese
- Filling:
- 1 small butternut squash, peeled and cut into bite-size pieces
- 12 ounces kale, torn into small pieces
- 1 onion, quartered and sliced
- Topping:
- 1/2 cup almond meal
- 1/2 cup nutritional yeast
- 5 tablespoons butter
- 3 tablespoons grated Parmesan cheese
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon ground thyme
- 1/4 teaspoon sea salt
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x13-inch glass baking dish baking with olive oil.
- Melt 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.
- Pour 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.
- Pour 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.
- Bake in preheated oven until the squash is tender, about 30 minutes. Remove and discard aluminum foil.
- Mash 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.
- Continue baking until the gratin is bubbling and the topping is browned, 5 to 10 minutes.
03/30/2018
recipepes.com
Gluten-Free Kale and Butternut Squash Gratin, recipe
PT15M
PT1H
5
455 calories
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