Healthy Version Winter Squash Gratin

• porciones: 4 - 6 servings

Ingredientes

olive oil

3½ lb. delicata and/or acorn squash, halved, seeds removed, cut crosswise ¼" thick

1 large white onion, thinly sliced

10 garlic cloves, thinly sliced

2¼ tsp. kosher salt, divided

6 oz. frozen kale, spinach or blanched greens, thawed, squeezed well

½ tsp. crushed red pepper flakes

1 Tbsp. thyme leaves, plus sprigs

2 cups skim or soy milk

2 tbsp cornstarch

4 oz. Parmesan, finely grated, divided

breadcrumbs

Instrucciones

Preheat oven to 400°.

Butter a 13x9" baking dish and arrange squash in dish.

Heat 2 Tbsp. oil in a large high-sided skillet over medium.

Add onion, garlic, and ½ tsp. salt and cook, stirring often, until onion is softened and starting to turn golden brown, 8–10 minutes.

Stir in kale, red pepper flakes, and 1 Tbsp. thyme and cook, stirring, 1 minute. Using tongs, scatter onion mixture over squash, making sure to get it into all the crevices.

Combine milk and cornstarch and stir to thicken. Then add it to skillet along with three quarters of Parmesan, and 1½ tsp. kosher salt (no need to wipe out skillet) and cook, stirring, until hot but not simmering, about 3 minutes.

Carefully pour over squash, using tongs to turn squash to coat evenly.

Cover tightly with foil

Bake until squash is just shy of tender, 25–30 minutes.

Remove foil and continue to cook until milk is thickened and no longer liquid-y and squash is very tender, 18–22 minutes.

Heat broiler. Scatter breadcrumbs over gratin, then top with remaining Parmesan. Transfer gratin to top rack and broil until bubbling and browned at the edges, about 3 minutes. Top with a few thyme sprigs to serve.