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Sunday : 7:00 - 18:00


Butternut Squash and Kale au Gratin

Difficulty: Medium




Preparation (min)


Total (min)


  • 2 tbsp. (30 ml) olive oil
  • ½ butternut squash, seeded, peeled and cut into ½ in. (1.25 cm) cubes
  • 2 tbsp. (30 ml) chopped fresh sage
  • ¼ tsp. (1.25 ml) red pepper flakes
  • Salt, to taste
  • 1 cup (250 ml) chicken or vegetable broth
  • 8 cups (2 L) coarsely chopped kale
  • 2 cups (500 ml) cooked white beans or 2 x 14 oz. (398 ml) cans white beans, well drained
  • 3/4 cup (180 ml) grated Parmigiano-Reggiano cheese
  • 7 oz. (200 g) thinly sliced prosciutto (optional)
  • 7 oz. (200 g) grated Gruyère cheese


  • In a large saucepan over medium heat, heat olive oil.
  • Add squash and cook until slightly firm, stirring often, about 8 minutes.
  • Add sage and red pepper flakes, and salt to taste, along with chicken broth, mixing well.
  • Once mixture starts to simmer, add kale, stirring until it starts to wilt, about 2 minutes. Mix in beans, cover and let simmer on low for about 5 minutes.
  • Mix in Parmigiano-Reggiano cheese, then transfer mixture to a 9 x 13 in. (23 x 33 cm) gratin dish.
  • Top with prosciutto (if using) and Gruyère cheese, and broil in oven until golden.

 With its bright colours, this vegetable gratin is a feast for the palate and the eyes! My naturopath friend says our plate should always contain vegetables of different colours. It’s an easy way to make sure we eat a greater variety of nutrients.

Photos : Tango [Vitalité Québec] JANUARY 2017

Recipe: Josée Fiset

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