Cardamom-Spiced Butternut Squash and Kale Gratin
 
 
A comforting (but healthy!) cardamom-spiced butternut squash gratin with kale and toasted almonds - creamy crunchy and totally delicious.
Yield: 2-4 servings
Ingredients
  • ½ cup red quinoa
  • ½ bunch curly kale
  • 1 butternut squash
  • 1 leek
  • 3 tbsp golden raisins
  • 2 tbsp all-purpose flour
  • 2 tbsp panko breadcrumbs
  • 1 (2 oz) packet coconut cream powder
  • 2 tbsp olive oil
  • 1 (1-inch) piece of ginger
  • ½ tsp cardamom
  • ¼ tsp saffron
  • ¼ tsp cayenne pepper
Instructions
  1. Heat two large pots of salted water to boiling on high. Once the first pot of water is boiling, add the quinoa. Cook, stirring occasionally, 18-20 minutes, or until tender; drain thoroughly and set aside.
  2. While the quinoa cooks, wash and dry the fresh produce. Separate the kale stems and leaves; discard the stems and roughly chop the leaves. Peel and halve the butternut squash lengthwise; scoop out and discard the seeds. Medium dice the squash. Trim off and discard the roots and upper, dark green leaves of the leek. Halve the leek lengthwise and rinse thoroughly, keeping the layers intact. Small dice the leek. Peel and mince the ginger. Roughly chop the almonds. In a medium bowl, combine the coconut cream powder and ½ cup hot water. Whisk until thoroughly combined.
  3. While the quinoa continues to cook, add the butternut squash to the second pot of boiling water. Cook, stirring occasionally, 7-9 minutes, or until tender when pierced with a fork. Drain thoroughly and set aside. Rinse out the pot.
  4. While the squash cooks, heat a small, dry pan on medium heat until hot. Add the almonds and toast, stirring occasionally, 2-3 minutes. Transfer to a bowl and set aside. Wipe out the pan. In the same pan, toast the breadcrumbs on medium, stirring frequently, 2-3 minutes, or until browned. Transfer to a bowl and set aside.
  5. In the same pot used to cook the squash, heat 2 tbsp of olive oil on medium until hot. Add the ginger, leek, and spices. Season with salt and black pepper. Cook 3-4 minutes, or until the leek is tender and the spices are fragrant. Add the flour and cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the coconut cream mixture and ¾ cup water. Cook, stirring frequently, 4-5 minutes or until slightly thickened.
  6. Stir the kale, toasted almonds, and golden raisins into the spiced bechamel. Cook, stirring constantly, until the kale has wilted. Stir in the cooked quinoa and squash. Cook, stirring constantly, 30 seconds to 1 minute, until well combined. Remove from heat and season with salt and pepper, to taste. Transfer to a baking dish and top with the toasted breadcrumbs.
Notes
Recipe from Blue Apron
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/01/cardamom-spiced-butternut-squash-kale-gratin.html